Publication : USDA ARS
Antioxidant activity of hybrid grape pomace extracts derived from Midwestern grapes in bulk oil and oil-in-water emulsions. Journal of the American Oil Chemists' Society. 92:1333-1348. Interpretive Summary: Liquid cooking oils such as soybean oil are highly susceptible to oxidation as a result of their polyunsaturated fatty acid (PUFA) content
Oxidative stability of stripped and nonstripped borage and evening primrose oils and their emulsions in water Article (Available) in Journal of the American Oil Chemists' Society 77(9):963-969
In tune with your emulsions
An emulsion is a blend of materials which do not normally mix, such as oil and water. Various types of emulsions have different textures, behaviour and properties, which make them useful for food, pharmaceutical, cosmetic and agricultural products. For the first time, researchers have been able to
Read "Lecithins in oil-continuous emulsions. Fat crystal wetting and interfacial tension, Journal of the American Oil Chemists' Society" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.
Chemists Corner Learn Cosmetic Science
Welcome to Chemists Corner! Chemists Corner is a website written for cosmetic chemists by cosmetic chemists. It is meant to be a resource and gathering place for cosmetic chemists to learn tips, swap stories, and find out how to survive and thrive in the cosmetic industry.
An alkyl polyglucoside-mixed emulsifier as stabilizer of emulsion systems: The influence of colloidal structure on emulsions skin hydration potential Emulsions (oil-in-water (o/w) and water-in
Improved Oil Solubilization in Oil/Water Food Grade
Microemulsions based on five-component mixtures for food applications and improved oil solubilization have been studied. The compositions included water, oil phase [such as R(+)-limonene and medium-chain triglycerides (MCT)], short-chain alcohols (such as ethanol), polyols (propylene glycol and glycerol), and several surfactants and their corresponding mixtures (nonionic, such as ethoxylated
Oil-in-water (O/W) emulsions were prepared in by combining a premixed continuous phase with sunflower oil (SO) on a Sil-verson L5M for 10 min at 4000 rpm (room temperature), with a fine emulsor screen. The continuous phase was prepared by mix-ing water, ethanol, and emulsifier, in
Lipid Oxidation in Oil‐in‐Water Emulsions:
Recently, Gupta and Rousseau also developed surfactant‐based solid lipid nanoparticles that effectively kinetically stabilized oil–water interfaces in O/W emulsions. Physical properties of interfaces. The oil–water interfacial layer in emulsions is the thin layer or boundary (a few nm) between oil and water.
Bernie was a longtime member of the American Oil Chemists Society, a global professional scientific society for all individuals and corporations with interest in the fats, oils, proteins, surfactants, detergents and related materials fields, eventually serving as the AOCS’ President.
- What is an example of a simple emulsion?
- These examples represent emulsions, which are stable mixtures of tiny droplets of one immiscible fluid within another, made possible by chemicals called emulsifiers. Simple emulsions are either oil suspended in an aqueous phase (o/w), or water suspended in oil (w/o).
- How does a W/O emulsion work?
- For a w/o emulsion, the emulsifier’s orientation is reversed: nonpolar tails extend outward into the oil phase, while polar head groups point into the water droplet. In this way, emulsifiers lower the interfacial tension between the oil and water phases, stabilizing the droplets and preventing them from coalescing. FIG. 1.
- Do oil and water mix?
- Yet within our homes are numerous examples of products in which oil and water do mix: mayonnaise, milk, salad dressings, hand lotion, and hair conditioner, to name but a few. These examples represent emulsions, which are stable mixtures of tiny droplets of one immiscible fluid within another, made possible by chemicals called emulsifiers.
- What happens when oil-water emulsion is pumped through a channel?
- When a stable oil-water emulsion is pumped through a channel between two membranes of opposing surface properties, clear water flows out on one side and red-dyed oil on the other. Wastewater from many industries, restaurants, and households, contains stable oil-water emulsions that are challenging to break apart.
- What foods contain emulsions?
- Many popular food items are emulsions, including mayonnaise, salad dressings, sauces such as Hollandaise, chocolate, and ice cream. Lecithin, a blend of naturally occurring phospholipids, is widely used in the food industry to promote o/w emulsions. Worldwide, most commercial lecithin comes from soybean oil.
- How do emulsifying agents work?
- Emulsifying agents have regions on the molecule that act as a bridge between the oil and the water. The lecithin molecules in the egg yolk form a layer around the oil droplets and prevent the tiny oil droplets from coming together to make a separate layer.
