![]() ![]() Surface characterization of technical grade non-ionic emulsifiers Download application note titled Interfacial rheology of monolayers at the air-water interface.Download application note titled Adsorption and interfacial gelation of proteins at air-water and oil-water interface.Natural surfactants are gaining interest as environmental and health issues are of concern. Lecithin is one of the few natural surfactants. Proteins can act as surfactants in food products although other stabilizers are also commonly added to improve the stability. Interfacial rheology in food and beverage Just as rheology is the study of flow in bulk fluids, interfacial rheology is the study of the flow properties of liquid interfaces. Interfacial rheology is a special branch of rheology that involves studying the unique two-dimensional systems formed at interfaces. Interfacial rheology measurements predict the emulsion stability ![]() These include oil recovery, for example, where crude oil needs to be separated from water prior to transportation, or waste water treatment where oil-water emulsions are also unwanted. Several mechanisms such as creaming, flocculation and coalescence cause emulsion breakdown.Īlthough emulsion stability is required in most industrial products and processes, there are also processes where emulsion stability is undesirable. Emulsion stability is important in manyindustrial applications, including coatings, food products, agriculture formulations, personal care and petroleum. Emulsion stability can be defined as the system’s ability to resist changes in its physicochemical properties over time.
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