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Progress and first milestones in formulating food-grade microemulsions
impression à la demandeVendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du vendeur L0-9783869556437
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Progress and first milestones in formulating food-grade microemulsions
impression à la demandeVendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
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PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du vendeur L0-9783869556437
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Progress and first milestones in formulating food-grade microemulsions
Vendeur : California Books, Miami, FL, Etats-Unis
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Etat : New. N° de réf. du vendeur I-9783869556437
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Progress and first milestones in formulating food-grade microemulsions
impression à la demandeVendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In every day life the immiscibility of polar and non-polar components is a common problem. For instance molten chocolate coating already firms up, if it encounters the slightest bit of water. A smart possibility to overcome this problem is the use of microemulsions, which contain at least a polar, non-polar and an amphiphilic component. The formulation of bio compatible microemulsions is limited by the choice of surfactants permissible for applications in food, pharmaceutics and cosmetics. This work presents a progress and first milestones in formulating food-grade microemulsions which are suitable for all these applications. Triglycerides and phospholipids are edible, organic and thus the favored components. Microemulsions based on these were investigated. The first milestones towards the formulation of food-grade microemulsions are presented. Performed SANS measurements show, that microemulsions of the type H2O/NaCl - triglyceride - phospholipid - edible co-surfactant exhibit a bicontinuous structure. Systematic studies were performed on how these microemulsions can be tuned regarding temperature range, surfactant mass fraction and structure. Therefore, the influence of bio-compatible hydrophilic, hydrophobic and amphiphilic components on the phase behavior was investigated separately in well known (not food acceptable) model systems. Based on this work, a novel technique to introduce a polar into a non-polar phase and vice versa using a microemulsion or lamellar phase at low surfactant mass fractions was developed. This new invention of eXpandible moisture adapting sheets (X-mas) highlights the many possibilities of edible microemulsion for industrial exploitation. N° de réf. du vendeur 9783869556437
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Progress and first milestones in formulating food-grade microemulsions
Edité par
Jentzsch-Cuvillier, Annette, 2012
ISBN 10 : 3869556439
ISBN 13 : 9783869556437
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnIn every day life the immiscibility of polar and non-polar components is a common problem. For instance molten chocolate coating already firms up, if it encounters the slightest bit of water. A smart possibility to overcome this p. N° de réf. du vendeur 70577493
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Progress and first milestones in formulating food-grade microemulsions
Edité par
Cuvillier, Cuvillier Feb 2012, 2012
ISBN 10 : 3869556439
ISBN 13 : 9783869556437
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -In every day life the immiscibility of polar and non-polar components is a common problem. For instance molten chocolate coating already firms up, if it encounters the slightest bit of water. A smart possibility to overcome this problem is the use of microemulsions, which contain at least a polar, non-polar and an amphiphilic component. The formulation of bio compatible microemulsions is limited by the choice of surfactants permissible for applications in food, pharmaceutics and cosmetics. This work presents a progress and first milestones in formulating food-grade microemulsions which are suitable for all these applications. Triglycerides and phospholipids are edible, organic and thus the favored components. Microemulsions based on these were investigated. The first milestones towards the formulation of food-grade microemulsions are presented. Performed SANS measurements show, that microemulsions of the type H2O/NaCl - triglyceride - phospholipid - edible co-surfactant exhibit a bicontinuous structure. Systematic studies were performed on how these microemulsions can be tuned regarding temperature range, surfactant mass fraction and structure. Therefore, the influence of bio-compatible hydrophilic, hydrophobic and amphiphilic components on the phase behavior was investigated separately in well known (not food acceptable) model systems. Based on this work, a novel technique to introduce a polar into a non-polar phase and vice versa using a microemulsion or lamellar phase at low surfactant mass fractions was developed. This new invention of eXpandible moisture adapting sheets (X-mas) highlights the many possibilities of edible microemulsion for industrial exploitation.Cuvillier Verlag, Nonnenstieg 8, 37075 Göttingen 246 pp. Englisch. N° de réf. du vendeur 9783869556437
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Progress and first milestones in formulating food-grade microemulsions
impression à la demandeVendeur : preigu, Osnabrück, Allemagne
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Taschenbuch. Etat : Neu. Progress and first milestones in formulating food-grade microemulsions | Sabine Schetzberg | Taschenbuch | Kartoniert / Broschiert | Englisch | 2012 | Cuvillier | EAN 9783869556437 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. N° de réf. du vendeur 120725355
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