Emulsifiers are the link between water and oil. They add stability by decreasing surface tension. They act as dough conditioners. However, different emulsifiers have different strengths. Discover which ones will work best in your formula.
Food browning due Maillard chemical reaction occurs between amino acidsrita martin
The browning of these food stuffs is due to Maillard Reaction creates flavor and changes the color of food generally only begin to occur above 285°F occurs between amino acids
Food browning due Maillard chemical reaction occurs between amino acidsrita martin
The browning of these food stuffs is due to Maillard Reaction creates flavor and changes the color of food generally only begin to occur above 285°F occurs between amino acids
this slides will help to provide the better information about the role, properties, nutritive aspect of Fat and oil.
can be use by under graduate or post graduate students as well.
this slides will help to provide the better information about the role, properties, nutritive aspect of Fat and oil.
can be use by under graduate or post graduate students as well.
SMEDDS- Self Micro Emulsifying Drug Delivery System.pptxTanmai25
smedds is a lipid based drug delivery system , which uses a lipid as a carrier to deliver poorly soluble drug. Thereby increasing its dissolution and bioavailability.
Surfactant is a surface active agent which are used to prevent surface tension and interfacial tension. It is important prevent interfacial fluidity, it is amphiphilic molecule having Hydrophilic head and Lipophilic tail. It is important for poorly water soluble drug and it is important to influencing water solubility of poorly water soluble drug. It is important to prevent the inter and intra subject variability.
It act as solubilizing agent, suspending and emulsifying agent, stabilizing agent, wetting agent, detergent, Foaming agent.
It is important for preparation of Nanoemulsion, Nanosuspension, Microemulsion.
It is important to show antibacterial as well as antimicrobial activity.
It is important for Novel drug delivery system, oral drug delivery system, Targeted drug delivery system.
It is important to influencing oral bioavailability of poorly water soluble drug.
Palm olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides.
In addition to finding uses as in the case of palm oil, palm olein is widely used as a cooking oil. It also blends perfectly with other popular vegetable oils that are traditionally used in many parts of the world ; prompting a nickname 'blending partner' for palm olein. For example, in Japan, refined palm olein is blended with rice bran and in Malaysia, it is blended with groundnut oil.
To prepare relatively stable and homogeneous mixtures of two immiscible liquids.
Permits administration of a liquid drug in the form of minute globules rather than in bulk.
Palatable administration of an otherwise distasteful oil by dispersing it in a sweetened, flavored aqueous vehicle.
The all the content in this profile is completed by the teachers, students as well as other health care peoples.
thank you, all the respected peoples, for giving the information to complete this presentation.
this information is free to use by anyone.
Emulsion process and physical details of pharmaceuticalRubaetToha1
Demystifying Emulsions: A Journey into the World of Mixtures"
Brief Overview: Welcome to our SlideShare presentation on emulsions, a fascinating realm where oil and water come together in perfect harmony. Join us as we unravel the science, applications, and benefits of emulsions.
Slide 2: What Are Emulsions?
Definition: An emulsion is a colloidal dispersion of two immiscible liquids, typically oil and water, stabilized by an emulsifying agent.
Visual: Diagram showcasing the structure of emulsions with oil droplets dispersed in water and vice versa.
Slide 3: The Science Behind Emulsions
Key Concepts: Explore the principles of emulsification, including the role of emulsifiers, surfactants, and stability.
Visual: Molecular representation illustrating the interaction between emulsifying agents and oil-water interfaces.
Slide 4: Types of Emulsions
Classification: Overview of different emulsion types, such as oil-in-water (O/W) and water-in-oil (W/O), with examples.
Visual: Images representing common products for each type, like mayonnaise (O/W) and butter (W/O).
Slide 5: Emulsions in Everyday Life
Applications: Showcase how emulsions play a crucial role in various industries, including food, cosmetics, pharmaceuticals, and paints.
Visual: Collage of everyday products containing emulsions, from salad dressings to moisturizing creams.
Slide 6: Formulation and Stability
Factors Influencing Stability: Discuss the importance of formulation, temperature, pH, and shear forces in maintaining emulsion stability.
Visual: Graphs and charts depicting the impact of different factors on emulsion stability over time.
Slide 7: Challenges in Emulsion Technology
Common Issues: Address challenges like creaming, coalescence, and phase separation, along with strategies to overcome them.
Visual: Before-and-after images illustrating the effects of common challenges and successful solutions.
Slide 8: Innovations in Emulsion Science
Emerging Trends: Highlight recent advancements, such as nanoemulsions and green emulsifiers, shaping the future of emulsion technology.
Visual: Infographics showcasing cutting-edge developments in the field.
Slide 9: Conclusion
Key Takeaways: Summarize the essential points covered in the presentation.
Call to Action: Encourage the audience to explore further, experiment, and share their insights into the diverse world of emulsions.
Slide 10: Q&A and Discussion
Invite the audience to participate in a question-and-answer session, fostering engagement and collaboration.
Closing Note:
Thank your audience for their time and attention, and provide links or references for additional resources on emulsion science and applications.
Emulsions
Colloidal dispersion
Emulsifying agents
Surfactants
Stability
Oil-in-water (O/W)
Water-in-oil (W/O)
Formulation
Interfacial tension
Applications in food
Applications in cosmetics
Applications in pharmaceuticals
Applications in paints
Creaming
Coalescence
Phase separation
Nanoemulsions
Green emulsifiers
The following slide gives simple and straightforward, although not complete, information and data regarding the subject of emulsifiers, their uses, working and the harm they may cause to living organisms, when they are ingested through food sources.
aqueous one known as a direct emulsion. Stabilization of O/W emulsion is often performed with hydrophilic-hydrophobic particles. The hydrophilic end of the emulsifier molecule has an affinity for water, and the hydrophobic end is drawn to the fat/oil. Vigorously mixing the emulsifier with the water and oil creates a stable emulsion. For example, milk is oil in the water type of emulsion. In this mixture, fat globules are dispersed in the water.
Emulsion water in oil (W/O) is composed of an aqueous phase dispersed in the oil phase. A water-in-oil emulsion is much fattier than a direct emulsion. Margarine is a water-in-oil emulsion.
Other emulsions, such as oil in water in oil, or water in oil in water, exist as well. Blood is also an emulsion consisting of negatively charged colloidal particles, which are albuminoid substances.
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Issues of Concern
Emulsions are a sub-class of colloids, which are two-phase systems of matter.
Although the terms colloid and emulsion are sometimes used indistinctly, emulsion applies only when both dispersed, and continuous phases are liquids. A colloid is a mixture of a compound that is in a solid, liquid, or gas state and a liquid. The critical difference between a colloid and an emulsion is that colloid can form when any state of matter (solid, gas, or liquid) combine with a liquid. In contrast, the emulsion has two liquid components that are initially immiscible with each other.
Emulsions, as liquids, do not demonstrate a static internal structure. Emulsions are thermodynamically unstable as both the dispersed and continuous phases can revert as separate phases, oil, and water, by fusion or the coalescing of droplets. Industries use emulsifying agents, eg, surfactants, to maintain a static structure.[1]
Usually, the phase in which the surfactant exhibits the greatest solubility is the continuous phase. Thus, hydrophilic surfactants foster O/W emulsions, whereas lipophilic surfactants promote W/O emulsions.
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Clinical Significance
Emulsions are frequently used in pharmaceuticals, personal hygiene products, and cosmetics. These are usually oil and water emulsions, albeit dispersed. These emulsions are called creams, ointments, balms, pastes, films, or liquids, depending on their oil-to-water ratios, the addition of other additives, and their intended administration route. Emulsions allow the encapsulation of an active ingredient in the dispersed phase to protect it from degradation and preserve its activity in a sustained manner. They are used to make medications more palatable, to improve their effectiveness via dosage control of active ingredients, and to provide better aesthetics for topical drugs such as ointments.
Intravenous and parenteral emulsions may be used for nutritive therapy applications when a patient is unable to consume food or receive nutrition. Fat emulsions serve as dietary complements for patients who cannot get the required fat solely from their diet. The compound may be given as
Biphasic system
emulsions
Classification of emulsion
Theories of emulsification
The HLB system
Stability of Emulsion
Emulsion Manufacturing
Test for emulsions
Pharmaceutical applications of emulsions
Packaging of emulsions
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2. The secret is in their water loving, or “hydrophilic
head,” and an oil-friendly “hydrophobic tail.”
They are the link between water and oil.
They add stability by decreasing surface tension.
They act as dough conditioners.
1
3. Types of Emulsifiers2
Emulsifiers condition dough or batter by strengthening the protein
network, resulting in better gas retention, improved texture, and
increased volume. However, different emulsifiers have different strengths.
HLB O HLB 20
What sets them apart is their Hydrophilic-Lipophilic
Balance (HLB), or the ratio of water-loving to oil-loving
ends represented as a HLB value between 0 and 20
11. 10
▪ Transglutaminase (TGase) - gluten-free and
enhances baking attributes
▪ Plant protein - soy or whey isolates helps with
volume, texture, crust, color and more
▪ Hydrocolloids - stabilizing agents