Sökning: "emulsifier"

Visar resultat 1 - 5 av 19 uppsatser innehållade ordet emulsifier.

  1. 1. Emulsifying properties of cellulose oxalate and pectin from Norway spruce bark

    Uppsats för yrkesexamina på grundnivå, KTH/Skolan för kemi, bioteknologi och hälsa (CBH)

    Författare :Semonti Hussain; [2022]
    Nyckelord :Cellulose oxalate COX ; Bark; Norway spruce; Pectin; Pickering emulsion; Pulp;

    Sammanfattning : Nanocellulose is a sustainable material and has shown interesting properties in various applications. One such application is Pickering emulsion, where the nanocellulose stabilizes the oil and water interface. LÄS MER

  3. 2. Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Marshall Ringisayi Machingauta; [2022]
    Nyckelord :Emulsifier; lamellar liquid crystals; o w emulsions; phosphatidylcholine; small-angle X-ray scattering SAXS ; shea butter; pharmaceutical technology; Technology and Engineering;

    Sammanfattning : Cosmetic innovations are about finding high performing creative solutions that deliver into the consumer trends. The consumer trend within the cosmetic industry is currently driving a growing demand for more clean, natural skin care products with sustainable credentials. LÄS MER

  4. 3. Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Charlotte Schüler; [2022]
    Nyckelord :Emulsion technology; Fat crystallization; Emulsified triglycerides; Colloid science; Food technology; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : The goal of this project was to investigate the effect and interplay of formulation and processing parameters on the colloidal stability of emulsified triacylglycerols from a product quality perspective. Different methods to quantify and monitor this effect over time were evaluated. LÄS MER

  5. 4. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
    Nyckelord :baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Sammanfattning : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. LÄS MER

  7. 5. Medical White Oil in Cosmetic Applications

    Master-uppsats, KTH/Kemi

    Författare :Hanna Dubeck Schömer; [2021]
    Nyckelord :emulsion stability; medical white oil; rheology; particle size distribution; paraffinic oil; Medicinsk vit olja; paraffinolja; emulsionsstabilitet; reologi; droppstorleks fördelning;

    Sammanfattning : Fuktbevarare är de produkter som oftast skrivs och rekommenderas av dermatologer, och den vanligaste typen av fuktgivare är lotioner och krämer. Dessa produkter är emulsioner, vilka ofta innehåller medicinsk vit olja (MWO) på grund av deras skyddande egenskaper samt enastående hudkompabilitet. LÄS MER