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Author: Anna Klemmer Publisher: Cuvillier Verlag ISBN: 3736948972 Category : Science Languages : en Pages : 200
Book Description
Surfactants were and still are our inconspicuous companions at macroscopic but more often at microscopic scale. Many technologies are only possible due to surfactant applications, which are of constantly growing scientific and industrial interest for approximately 100 years [1]. Hence, since its definition ‘micro emulsion’ by Schulman [2] optically isotropic surfactant formulations and their variations have become a significant part in today’s society. In nowadays’ most popular sector of nanomaterials surfactants are utilised for productions of such via template strategies [3–10]. Organic synthesis benefits from the immensely huge interfacial area of microemulsions resulting in bigger yields which were not possible before [11–21]. Closely related to organic synthesis, pharmaceutical industries enjoy the benefits of drug delivery via e.g. vesicels which play a major role during drug transport into the blood stream [22–27]. Simpler application of surfactants were reported 1984 where cationic surfactants were utilised as stabiliser for antibiotics [28]. Concerning healthier and conscious nutrition microemulsions are applied for reduction of the caloric value of food [29–39]. Also, to contribute to environmental protection exhaust emissions can be reduced by introducing water and surfactants into fuels [40–42]. Surfactant systems or in most cases microemulsions are very adaptable and can therefore be utilised in their most different states. This chapter gives an insightful introduction into the world of microemulsions.
Author: Anna Klemmer Publisher: Cuvillier Verlag ISBN: 3736948972 Category : Science Languages : en Pages : 200
Book Description
Surfactants were and still are our inconspicuous companions at macroscopic but more often at microscopic scale. Many technologies are only possible due to surfactant applications, which are of constantly growing scientific and industrial interest for approximately 100 years [1]. Hence, since its definition ‘micro emulsion’ by Schulman [2] optically isotropic surfactant formulations and their variations have become a significant part in today’s society. In nowadays’ most popular sector of nanomaterials surfactants are utilised for productions of such via template strategies [3–10]. Organic synthesis benefits from the immensely huge interfacial area of microemulsions resulting in bigger yields which were not possible before [11–21]. Closely related to organic synthesis, pharmaceutical industries enjoy the benefits of drug delivery via e.g. vesicels which play a major role during drug transport into the blood stream [22–27]. Simpler application of surfactants were reported 1984 where cationic surfactants were utilised as stabiliser for antibiotics [28]. Concerning healthier and conscious nutrition microemulsions are applied for reduction of the caloric value of food [29–39]. Also, to contribute to environmental protection exhaust emissions can be reduced by introducing water and surfactants into fuels [40–42]. Surfactant systems or in most cases microemulsions are very adaptable and can therefore be utilised in their most different states. This chapter gives an insightful introduction into the world of microemulsions.
Author: Monzer Fanun Publisher: CRC Press ISBN: 1420089609 Category : Science Languages : en Pages : 568
Book Description
The effective use of microemulsions has increased dramatically during the past few decades as major industrial applications have expanded in a variety of fields. Microemulsions: Properties and Applications provides a complete and systematic assessment of all topics affecting microemulsion performance and discusses the fundamental characteristics, t
Author: Magda A. El-Nokaly Publisher: ISBN: Category : Cooking Languages : en Pages : 292
Book Description
This new book focuses on microemulsions with ingestible systems applicable to foods and relates them to the more-studied field of emulsions. It covers many of the more innovative approaches to emulsion stability in foods, presents the results of some initial investigations into food microemulsions, and compares the two types of systems. Among the specific topics discussed are synthesis in microemulsions media, phase behavior of sucrose esters, emulsions stabilized by proteins, novel nondestructive methods for measuring emulsion stability, and more.
Author: Piero Baglioni Publisher: Springer ISBN: 9401793034 Category : Technology & Engineering Languages : en Pages : 153
Book Description
This book presents novel applications of nanotechnology for the preservation of artistic and historical artifacts. It explains the scientific principles behind numerous nanomaterials and discusses their applications to different types of common movable and fixed artistic substrates. It starts with an overview of the nano-tools developed over the last three decades, such as dispersions of nanoparticles, micellar solutions, microemulsions and gels. Compared to traditional methods, these new tools have the benefit of considerably less impact on both the operators and the environment. Each chapter is dedicated to a specific type of cultural heritage material (wall and easel paintings, stone, paper, canvas and wood) starting with the main degradation paths and discussing protocols for the application of innovative nanomaterials-based tools for cleaning, consolidation, or deacidification, which represent the majority of the case studies encountered in restoration facilities, workshops and ateliers. The book provides step-by-step descriptions that are meant to support conservators in the application of these novel materials and methods. The aim of the book is to equip end-users and conservators with essential information and knowledge on the availability and applicability of different nano-materials and dispersed systems. While the book’s focus is on the practical aspects, interested readers will also find references to the relevant advanced colloid and material science literature. Main audience: Expert conservators, restorers and technical staff at conservation institutes and museums, students at conservation and restoration schools, and scientists who are new to the field of conservation of artistic and historical artifacts.
Author: Steven John Abbott Publisher: ISBN: 9781605954844 Category : Emulsions Languages : en Pages : 0
Book Description
A concise and practical reference for understanding surfactant systems Offers original formulas and phase diagrams for improved surfactant design and performance¿ Equations related to online computer apps allow readers to test their own data Written in a conversational form, with a focus on real-world problems and troubleshooting Applications to detergents, coatings, cosmetics, soil and water remediation, and biosurfactants Full chapter included on foam and anti-foam science
Author: F. Morpeth Publisher: Springer Science & Business Media ISBN: 9401106215 Category : Technology & Engineering Languages : en Pages : 387
Book Description
Microbes are known to live in an enormous range of environments. Their ability to survive and proliferate in diverse industrial systems is often a surprise to those not exposed to these problems in their work. These systems contain a range of potential carbon sources, one common theme being surfactants. Surfactants are often not the components most prone to spoilage since some systems contain highly susceptible natural components, such as starch and xanthum gum, but the surfactant is a key part of the formulation, and its extensive breakdown usually means that the material is beyond recovery. The aim of this book is to describe in detail all aspects of the preservation of surfactant containing materials. The book should be viewed as being in three discrete sections. • chapters 1-5 deal with and summarise essential background information • chapters 6-11 discuss in detail various end use applications • chapters 12-15 outline the regulatory and toxicology implication associated with the safe handling of preservatives Given the format of the book there is inevitably some duplication of information in the middle section with different authors describing essentially the same phenomena but on different substrates. I hope the reader will find that although different chapters touch on the same topics the information around these areas is sufficiently different to justify their inclusion in this book and to be of interest. It should also demonstrate what can be the most useful source of information, the hard practical experience of the authors.
Author: Nava Dayan Publisher: John Wiley & Sons ISBN: 1119364248 Category : Science Languages : en Pages : 701
Book Description
The conceptualization and formulation of skin care products intended for topical use is a multifaceted and evolving area of science. Formulators must account for myriad skin types, emerging opportunities for product development as well as a very temperamental retail market. Originally published as "Apply Topically" in 2013 (now out of print), this reissued detailed and comprehensive handbook offers a practical approach to the formulation chemist's day-to-day endeavors by: Addressing the innumerable challenges facing the chemist both in design and at the bench, such as formulating with/for specific properties; formulation, processing and production techniques; sensory and elegancy; stability and preservation; color cosmetics; sunscreens; Offering valuable guidance to troubleshooting issues regarding ingredient selection and interaction, regulatory concerns that must be addressed early in development, and the extrapolation of preservative systems, fragrances, stability and texture aids; Exploring the advantages and limitations of raw materials; Addressing scale-up and pilot production process and concerns; Testing and Measurements Methods. The 22 chapters written by industry experts such as Roger L. McMullen, Paul Thau, Hemi Nae, Ada Polla, Howard Epstein, Joseph Albanese, Mark Chandler, Steve Herman, Gary Kelm, Patricia Aikens, and Sam Shefer, along with many others, give the reader and user the ultimate handbook on topical product development.
Author: Richard W Hartel Publisher: Springer Science & Business Media ISBN: 1475726627 Category : Technology & Engineering Languages : en Pages : 315
Book Description
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Author: Seid Mahdi Jafari Publisher: Academic Press ISBN: 0128118393 Category : Technology & Engineering Languages : en Pages : 665
Book Description
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. - Summarizes general aspects of food nanoemulsions and their formulation - Provides detailed information on the production, application, and characterization of food nanoemulsion - Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations - Explains preparation of nanoemulsions by both low- and high-energy methods
Author: Anna Klemmer
Author: Anna Klemmer
Author: Monzer Fanun
Author: Magda A. El-Nokaly
Author: Piero Baglioni
Author: Steven John Abbott
Author: F. Morpeth
Author: Henri L. Rosano
Author: Nava Dayan
Author: Richard W Hartel
Author: Seid Mahdi Jafari