Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 57 for “"emulsifier"”.
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Organophilic colloidal clay as an emulsifier
Thesis (B.S.) Massachusetts Institute of Technology. Dept. of Chemistry, 1949.
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CHICKPEA AQUAFABA AS AN EMULSIFIER IN FOOD-OIL SYSTEMS
Aquafaba (AQ) is a viscous liquid produced during boiling or pressure-cooking chickpea seed in water. This by-product solution has been gaining popularity since 2014, when a blogger used AQ as an egg replacement in a vegan meringue. Due to its foaming and emulsion properties, AQ is increasingly …
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Effects of Milk Fat, Homogenization, and Stabilizer-Emulsifier Blend on the Texture of Vanilla Ice Cream
… (single or double), two levels of stabilizer-emulsifier blend (0.35 or 0.43%), 11 % milk solids-not-fat (MSNF), 13% sucrose, and 3% com syrup solids. Eight batches of ice cream mixes were made and each batch represented one treatment. Three replications were performed for a total of 24 ice …
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Effects of Petroleum Oil and Soybean Oil in Adjuvants for Postemergence Herbicides (Surfactant, Photodecomposition, Absorption, Efficacy, Translocation)
… conducted to compare effects of a petroleum oil-emulsifier blend (POC) and a soybean oil-emulsifier blend (SBOC) as adjuvants for postemergence herbicides.
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Response surface analysis of high fructose corn syrup cakes emulsified with sucrose esters and mono- and diglycerides
… hydrogenated vegetable shortening. Two different emulsifiers were used: sucrose esters (SE) or mono- and diglycerides (MDS). Nine different treatment variations were evaluated, which differed according to the level of HFCS (0, 50, and 100%) and the choice of emulsifier (none, MDG, and SE). …
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Colloidal properties of sugar particle dispersions in food oils with relevance to chocolate processing
… fats mixture. Low concentration additions of the emulsifiers, soya lecithin (phosphatidylcholine), polyglycerol polyricinoleate (PGPR) or monoolein, were used to alter the interactions between the hydrophilic sugar particles. In a dispersion of 70 wt% sugar and 0.3% of lecithin, approximately …
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The effect of interfacial compositions on the dispersed phase-induced gelation and controlled digestion of mono and bilayer nanoemulsions
… φ = 0.2 to 0.4)-stabilized by food-grade emulsifiers and polysaccharides. Importance was given to addressing the increase in effective volume fraction (φeff) of oil droplets beyond maximum random jamming (φMRJ) by reducing droplet size, removing excess emulsifier and changing the …
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Low oil-water ratio invert emulsion mud for unconventional shale reservoirs
… emulsion using Jatropha oil and egg yolk as an emulsifier. Shale-fluid interaction and the economic viability of the mud were also evaluated. The findings from this study show that the low oil-water ratio invert emulsion is beneficial to reducing fluid loss for enhanced wellbore stability and …
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Conversion of Switchgrass into Functional Carbon Materials and Food Emulsifiers
… products, such as hard carbon and natural emulsifier, to increase the economic gain. First, we designed a process to convert switchgrass into hard carbon, a carbon material with disordered structures, and used as an anode material in sodium-ion batteries. The produced hard carbon showed an …
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Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach
… observed were speculated due to breakdown of emulsifier in the formulation. Thus, my research was focused on characterization of the impact of emulsifier type and concentration on fat bloom formation, physical, sensory, and microstructural properties in formulated dark chocolate. Three …
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A study of a dormant spray containing different proportions of oil and dinitro-ortho-cyclo-hexl-phenol with emulsifiers varying in quantity and composition
… either in oil or water sprays with different emulsifiers, has on penetration, injury and effectiveness. Conclusions which may be drawn from the work discussed in this thesis are: (1) That the 50 per cent goulac and 50 per cent bentonite emulsifier used at the rate of 1.25 pounds per 100 …
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Effect of Emulsifiers and Food Gum on Non Fat Ice Cream
… Treatments were prepared by adding the following emulsifiers at 3 levels to the base mix: monoglyceride and diglyceride with 52% alpha monoglyceride content (F) at 0.15 (Fl5), 0.20 (F20), and 0.25% (F25); monoglyceride and diglyceride with 72% alpha monoglyceride content (S) at 0.15 (S 15), 0.20 …
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Performance of Ingredients in a Soybean Whipped Topping
… the factorial study and literature data. Three emulsifier types were evaluated; a blend of hydrophilic and hydrophobic emulsifiers gave the best overrun and stiffness. The soybean model gave comparable performance to commercial caseinate whipped toppings.
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Influence of phytobland oils on the activity of foliarly applied atrazine
… oil (1.25 to 20%), especially at 16 to 32 hr. Emulsifier concentration (0.5 to 8.0%) had little effect except at 12 hr in which case 0.5 and 1.0% emulsifier concentrations resulted in less acropetal translocation of atrazine. At 24 and 48 hr the percent emulsifier appeared to be less important. …
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Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream
… equivalent), 0.28% stabilizer blend or 0 .10% emulsifier and vanilla extract. Mixes were high temperature short time pasteurized at 80°C for 25 sec, homogenized at 141 kg/cm<sup>2</sup> pressure on the first stage and 35 kg/cm<sup>2</sup> pressure on the second, and cooled to 3°C. Six …
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Emulsification properties of heated whey protein-pectin formed at neutral pH
… Heated WPI-pectin complexes could be utilized as emulsifier and stabilizer in food applications.
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Physical and Chemical Characteristics of Cow's Milk Extended With Soymilk
… 0-100% soymilk were made. Lipids with or without emulsifier and/or salts (all at 0.01M) of CaCl(,2); Na(,2)HPO(,4); CaCl(,2) with Na(,2)HPO(,4), and Ca(,3)(PO(,4))(,2) were used. The Na(,2)HPO(,4) and Ca(,3)(PO(,4))(,2) products were pasteurized at 80(DEGREES)C, or were Agitort sterilized at …
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Investigation into interactions between emulsifiers and wheat starch/wheat flour
… one approach to that goal has been the use of emulsifiers. Emulsifiers are surface-active agents, some of which improve specific properties of baked products. Two emulsifiers, sodium stearoyl lactylate (SSL) and oleyl lactylic acid (OLA) are similar in structure, the difference being the acid …
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An investigation of the molecular structure, composition and biophysical properties of gum Arabic
… food additive (E414), primarily used as an emulsifier. In the current study, the molecular structure, composition and biophysical properties of gum samples harvested from mature trees of Acacia senegal at two specific ecolocations in Nigeria (NG1 and NG2), have been investigated together …
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Unique Emulsions based on recombinant Hydrophobins
… The use of the recombinant hydrophobins as emulsifier resulted in the formation of gel-like oil in water emulsions. Interestingly, without the occurrence of typical emulsion instability processes like creaming or coalescence, these emulsions showed significant aging effects. We conclude them …
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