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  • 1
    Electronic Resource
    Electronic Resource
    Transparent macroemulsions for cosmetic applications (1986)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of cosmetic science 8 (1986), S. 0 
    Details
    ISSN: 1468-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: This study proposes a method for preparation of transparent emulsions for cosmetic applications. The continuous phase in oil-in-water emulsions consisted of both water and several polyols in order to equalize the refractive indices of the two phases. Sorbitol, glycerol and mannitol were the main polyols used in the adequate concentration and isopropyl myristate was the oil phase. Stabilities of a few days in 60°C incubation and a few months on the shelf were obtained.Combinations of triethanolamine oleate together with sorbitan esters and ethoxylated sorbitan esters were found to improve the emulsion stability.The optimal water concentration was checked by spectrophotometer measurements at 660 nm in order to achieve best transparency.In conclusion, it was demonstrated that relatively stable transparent macroemulsions can be prepared by equalizing the refractive indices of the two phases composing the emulsion. Application des macroémulsions transparentes a la cosmétique
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-2494.1986.tb00425.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    A clouding agent based on modified soy protein (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Several food proteins, together with some naturally occurring water-soluble gums (viscosity builders) and lecithin, are evaluated as clouding agents for formulated orange drinks. The use of these three types of natural products represents a significant advantage over the present formulations in which synthetic emulsifiers and weighting agents are used.The effects of concentration of each of the above ingredients, pH, temperature and mode of preparation are explored and related to cloud stability, droplet size distribution and the opacity of the emulsion both in concentrated and diluted formulations. A mechanism for protein adsorption onto the droplets is suggested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01163.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Stability and opacity of orange oil cloudy emulsions based on gum elemi and gum arabic (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Orange oil cloudy emulsions based on naturally occurring oil-soluble gum elemi and naturally occurring water-soluble gum arabic have been prepared and evaluated. Cloud and emulsion stability, as well as the opacity of each emulsion, were recorded and compared. It was demonstrated that the emulsion stability is determined by the gum elemi/orange oil ratio, the orange oil content, and the gum arabic/orange oil ratio. The opacity is a function of the orange oil content and to a lesser extent also depends on the gum elemi/orange oil ratio. Since the gum elemi/orange oil ratio is a critical parameter affecting both opacity and stability it should be carefully chosen and controlled.Gum arabic is not the sole emulsifier, as gum elemi also adsorbs on the oil droplets and plays a role in emulsion stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01162.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Surface Properties and Emulsification Behavior of Denatured Soy Proteins (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy protein isolate was physically (heat pretreatment) and chemically (urea, guanidine·HCl, and cleavage of SS bonds) modified in order to dissociate subunits, unfold the protein and improve surface properties: hydrophobicity, emulsification capability, and stability. Heat pretreatment as well as chemical treatment with urea or guanidine·HCl or reduction of disulphide bonds, will improve emulsification performance in comparison to native soy protein isolate. Significant differences in reduction of surface tension of water in the presence of native and modified proteins were observed (45 and 35 dynes/cm respectively). Measurements of fluorescence indicated that the relative hydrophobicity of the soy protein was also improved (from 600 to 1360) after heat pretreatment or contacting the soy protein with 8M urea solution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb05573.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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