Common Emulsifier Combination Skin Feeling Research and Recommendation

Emulsifier is an important component of emulsified skin care BASE(matrix),and the common influencing factors affecting the skin feel of BASE are:emollient,thickeners,and emulsifier.The choice of emulsifier is crucial to the skin feel of cosmetics.In this paper,12 classical emulsifiers were selected and 13 combinations of them were made.Thirteen creams were designed using the same formulation structure,their physicochemical indexes were determined,and their skin feel was tested and evaluated using five expert panel scores,with the test site being the hand.Physicochemical parameters included pH and viscosity.Skin feel indicators include:stickiness,silkiness,whiteheads,greasiness at the end of application,absorption,softness after use,etc.The BASE formulations of the creams were tested and evaluated by five experts.Recommendations were also made for the selection of emulsifier combinations in the design of cream BASE formulations.

The Paraffin Crystallization in Emulsified Waxy Crude Oil by Dissipative Particle Dynamics

With the advancement of oilfield extraction technology,since oil-water emulsions in waxy crude oil are prone to be deposited on the pipe wall,increasing the difficulty of crude oil extraction.In this paper,the mesoscopic dissipative particle dynamics method is used to study themechanism of the crystallization and deposition adsorbed on thewall.The results show that in the absence of water molecules,the paraffin molecules near the substrate are deposited on themetallic surface with a horizontalmorphology,while the paraffin molecules close to the fluid side are arranged in a vertical column morphology.In the emulsified system,more water molecules will be absorbed on the metallic substrate than paraffin molecules,which obstructed the direct interaction between paraffin molecules and solid surface.Therefore,the addition of watermolecules hinders the crystallization of wax near the substrate.Perversely,on the fluid side,water molecules promote the formation of paraffin crystallization.The research in this paper reveals the crystallization mechanism of paraffin wax in oil-water emulsions in the pipeline from the microscopic scale,which provides theoretical support for improving the recovery of wax-containing crude oil and enhancing the transport efficiency.

Influence of an emulsifier on the pressure desensitization of emulsion explosives

The desensitization degree of emulsion explosives （EE） was calculated with the peak pressure of explosion shock waves tested in water. To an explosive, the less the desensitization degree, the better the compression resistance, so the compression resistance of an explosive can be compared and analyzed quantificationally with the desensitization degree. The influence of an emulsifier on the pressure desensitization of EE was studied, including the content and category of emulsifiers. Three kinds of emulsifiers （Span-80, compound emulsifier, and T-152） were used in the tests. The experimental results show that both the content and category of emulsifiers make a great effect on the pressure desensitization of EE. The desensitization degree of EE reduces with the emulsifier content being increased, but there is an optimal content of an emulsifier for the compression resistance of EE. While the content of Span-80 reaches 4wt%, the desensitization degree of EE becomes a minimal value, and augments somewhat if the emulsifier content is increased more. That is to say, the compression resistance of EE becomes the highest while the content of Span-80 is 4wt%, and the compression resistance will decline if the content of Span-80 is increased more. The compression resistance of the explosive emulsified by compound emulsifier is the highest among all the explosives, when the content of the whole components and manufacturing engineering are kept invariable.

Rheology of typical emulsifiers and effects on stability of emulsion explosives

Structure of emulsifiers or functionality and molecular weight determines its rheology, emulsification and stability of emulsion explosives. Rheology of typical emulsifiers was studied by automatic rheometer. Relations between rheology and structural properties of typical emulsifiers were analyzed. Experimental results show that viscosity of emulsifiers didn＇ t change with shear rate at room temperature and appeared properties of Newtonian fluid. Viscosity of different component emulsifiers declines with temperature in different modes. The change of strain doesn＇ t affect modu- lus of emulsifiers. Loss modulus increases linearly with the increase of frequency in oscillation and storage modulus does non-linearly. The higher the temperature is, the lower change amplitude of loss modulus with frequency will be. The emulsifiers with imide and amide functionality for emulsion explosives have better shear properties at high temperature and better shapingness and stability at room temperature than other emulsifiers with ester and Sorbin Monoleate （SMO） functionality.

NOVEL SYNTHETIC METHOD OF LINGNINAMINETYPE ASPHALT EMULSIFIER

The slurry scaling with cationic emulsified asphalt, which is a new technique in highway construction, is rapidly extended at home and abroad. The technique should apply an excellent slow set cationic cmulsincr. Now, slow set emulsificrs are ligninamines which are synthesized by trimethylamine-epichlorohydrin route. Owing to high price and unstable quality, the extending of slurry sealing technique is affected seriously. We prepare the ligninaminc by a novel synthetic method. By the novel method, the cost of production is reduced by more than 30%, and the products have stable quality, high emulsifying function and broad adaptability for various asphalts. The novel synthetic method uses soda lignin, secondary amines and inexpensive aminating assistants as raw materials. The technological process of the method may use either one or two-step process, and the technological condition arc uncomplicated and easy to master.

Development and Applications of the Solid Emulsifier Used to Improve the Performance of Oil-in-water Drilling Fluids

The oil-in-water emulsion drilling fluids, prepared by adding 5～12% (by volume) of mineral oil (or diesel) to water-based muds, have been widely used for stuck-pipe prevention in the Shengli Oilfield. In some cases, the emulsion stability of this kind of mud system is not strong enough to meet the requirements of drilling operations. To overcome this drawback, a solid emulsifier, which is characterized by its very small particle size and special wetting behavior (slightly water-wet), has been developed and successfully applied to improve the emulsion stability and other performances of these drilling fluids. Prior to the development of this technology, an extensive study was conducted to deal with the influence of various kinds of finely divided insoluble solid particles on oil/water emulsification. The substances used include bentonite, organophilic clay, kaolinite, barite, two kinds of calcium carbonate with different particle sizes, two kinds of silica with different wetting behaviors, and a newly developed solid emulsifier. Both the emulsion stability experiments and the drop coalescence experiments are performed to evaluate the contribution of these particles to emulsification. The measured final emulsion volume disappears after 12 hours and the half-life for water and oil drops are used as the measures of emulsion stability. The experimental data show that the type, size, concentration and wettability of the particles, and the presence of some surfactants control the type and stability of emulsions for a given oil/water system, and the fine particles of the solids emulsifier provide the most effective stabilization for water-continuous emulsions compared with other kinds of particles. Meanwhile, it can be observed that these particles also stabilize oil-continuous emulsions effectively in some cases since their wetting behavior is close to neutral. The O/W emulsion mud stabilized by the newly developed solid emulsifier has become one of the major mud systems used in directional and horizontal well drilling in the Shengli Oilfield. In addition to the improvement of emulsion stability, this solid emulsifier has the advantages of improving the lubricity of mud cake and is beneficial to the control of rheological properties and filtration.

Nonionic Polymerizable Emulsifier in High-Solids-Content Acrylate Emulsion Polymerization

Stable high-solids-content acrylate emulsion were obtained with a nonionic polymerizable emulsifier allyloxy nonylphenoxy poly （ethyleneoxy） （10） ether （ANPEO10）, and a conventional emulsifier OP-10 as a reference sample. 1H NMR proves that the polymerizable emulsifier ANPEO10 has been incorporated into the resulted acrylate polymers. TEM demonstrates that there are some differences in the particle morphologies. AFM proves that the polymerizable emulsifier ANPEO10 migrating to the surface of the emulsion film was much less than the conventional emulsifier OP-10. The polymerizable emulsifier ANPEO10 can enhance the adhesion with glass plate compared to the conventional emulsifier. Furthermore, with increasing amount of emulsifier, the surface free energy of the films first decreased and then increased, and the adhesion with glass plate is initially enhanced and then attenuated. The water-resistance and solvent-resistance of the films prepared by the polymerizable emulsifier ANPEO10 are superior to those prepared by the conventional emulsifier OP-10.

Improvement of whole wheat dough and bread properties by emulsifiers

Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.

Liquid-liquid Extraction System Based on Non-ionic Surfactant-salt-H_2O and Mechanism of Drug Extraction

Extraction behavior of chlorpromazine hydrochloride (CPZ) and procaine hydro- chloride (PCN) in the system described in the title was studied. Research shows that the extraction efficiency of CPZ can amount to 96% by twice extraction, while that of PCN is 77%. This system produces the distribution coefficients (KD) of 12.3 and 2.6 respectively for CPZ and PCN. Extraction mechanism is deduced according to ultraviolet and molecular fluorescence spectra variation of the drugs in the system studied.

A Simple and Rapid Method for the Detection of Non-Ionic Surfactants

A spectrophotometric approach for the detection of non-ionic surfactant (Triton X-100) has been proposed in this paper. This method does not involve extraction of the ion-associate with harmful solvents, but employs adhesion of the ion-association of potassium/non-ionic surfactants complex and tetraphenylporphyrin tetrasulfonic acid obtained by vigorous shaking. The adhered ion-associate was dissolved with water and its absorbance was measured. The sensitivity for Triton X-100 was determined to be 0.146 (expressed as absorbance of 1 mg/L solution). The adhesion tendency of ion-associate was found to be dependent on the water contact angle, which in turn was influenced by a high adhesion of the ion-associate and by low blank values. In this respect, a tetrafluo-roethylene vessel was found to be the most suitable for the detection of non-ionic surfactants. This spectrophotometrical method is simply and rapidly performed by a procedure based on mechanical shaking and can be employed to detect non-ionic surfactants containing more than 7 polyethylene oxide units.

Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?

Surfactant food emulsifiers are among the most extensively used food additives.Like all authorized food additives,emulsifiers have been evaluated by risk assessors,who consider them as safe.However,there are growing concerns among scientists about their possible harmful effects on intestinal barriers and microbiota.It is also suggested that emulsifier consumption might be one of the main causes of the rising incidence of a number of diseases,such as allergic diseases,celiac disease,type I diabetes and Crohn’s disease.Moreover,it has recently been suggested that emulsifier consumption might contribute to the development of metabolic syndrome and can promote colitis-associated colorectal cancer also.This paper provides an overview of the current scientific knowledge on possible effects of surfactant emulsifiers on intestinal barriers and also of regulatory risk assessment approaches.Our main objective is to reveal the reasons for the discrepancies between the opinions of risk assessors and the scientific world.We would like to draw the attention of the academic world to the need of specific in vivo and/or clinical studies for each emulsifier in order to help risk assessors make adequate evaluations and rule out with certainty that authorized food emulsifiers pose a safety concern to consumers’health.

SOLUBILITIES OF VINYL CHLORIDE IN EMULSIFIER SOLUTIONS

1 INTRODUCTIONVinyl chloride（VC）is a slightly water-soluble monomer.But its solubility in water(～10g·L-1)is much higher than that of olefins(0.1～1g·L-1).The solubilityof VC is an important parameter in suspension,emulsion and miniemulsionpolymerizations.The presence of emulsifier in aqueous medium will enhance the solubil-ity of VC.The solubility of VC depends not only on the types and concentration of theemulsifier,but also on the temperature and pressure.Unfortunately,the solubilities ofVC in emulsifier solutions are rarely reported in literatures.

A Protocol to Develop Phenolic Emulsifiers Used in Micro-surface by Control Technology

The phenolic emulsifiers used in emulsified asphalt of micro-surfacing, which was the most important tools in the road maintenance, were investigated by control technology. Many factors influencing this reaction were studied and three kinds of phenolic emulsifiers were prepared without catalyst in ethanol. The performance was researched that 2-（{2-[2-（2-Amino-ethylamino）-ethylamino]-ethyl-amino}-methyl）-4- nonyl-phenol （abbreviated as TETA） could be used in micro-surface. With addition of 0.5 % demulsifier, the mixing time was extended to 120 seconds obviously, and the cohesion torque （60 min） was 2.8 N＊m, which satisfied the opening traffic time shorter than 1 h. The wet track abrasion （6 d） was lower than 807 g/m2, with interracial modifier added, but the load wheel was increased with interfacial modifier increasing. When the TETA： demulsifier： interracial modifier =3：1：3, excellent performance was obtained and the experimental results met the International Slurry Surfacing Association （ISSA） standard. The synthesis process of this emulsifier is simple and the performance used in micro-surface was excellent, so this kind of emulsifier could have a better application future.

PREPARATION OF POLYSTYRENE/SiO_2 COMPOSITE NANOPARTICLES BEARING SULFONIC GROUPS ON THE SURFACE VIA EMULSION COPOLYMERIZATION USING A POLYMERIZABLE EMULSIFIER

Functionalized PS/SiO_2 composite nanoparticles bearing sulfonic groups on the surface were successfully synthesized via emulsion copolymerization using a polymerizable emulsifierαolefin solfonate(AOS).As demonstrated by transmission electron microscopy and atomic force microscopy,well-defined core-shell PS/SiO_2 composite nanoparticles with a diameter of 50 nm were obtained.Sulfonic groups introduced onto the surface of the composite nanoparticles were quantified by FTIR,and can be controlled to some exten...

Study on the Optimization of Bio-emulsifier Production by Geobacillus sp.XS2 Based on Response Surface Methodology

[Objective] The aim was to study the optimization of bio-emulsifier production by Geobacillus sp.XS2 based on response surface methodology.[Method] Firstly,single factor experiment was conducted to find out the main medium components influencing bio-emulsifier production by Geobacillus sp.XS2,and then response surface model was established by using response surface methodology and Design-Expert 7.0,so as to optimize the fermentation medium for bio-emulsifier production by Geobacillus sp.XS2.[Result] Glucose,KH2PO4 and K2HPO4 were the main impact factors of bio-emulsifier production by Geobacillus sp.XS2,and its optimal fermentation medium was composed of 68 g/L glucose,2 g/L NaNO3,5.03 g/L KH2PO4,1.36 g/L K2HPO4,0.2 g/L MgSO4·7H2O,0.02 g/L FeSO4·7H2O,0.01 g/L CaCl2·2H2O and 2 ml microelement solution.Under the optimal conditions,the measured emulsifying activity of bio-emulsifier (67.0%) was close to predictive value (66.7%) and increased by 27% compared with previous value before optimization.[Conclusion] Response surface methodology was applicable to the optimization of fermentation medium of bio-emulsifier production by Geobacillus sp.XS2,and its optimal result was consistent with actual result.

Experimental research on influence of emulsifier on crystallization quantity of emulsion explosives under dynamic pressure

Dynamic pressure was applied on emulsion explosive by using an underwater explosion measuring apparatus, and the crystallization quantity was measured by dissolution method after emulsion explosive was pressed; the influence of emulsi- fier content and type was analyzed. The experimental results show that emulsifier content and type have an important effect on crystallization quantity of emulsion explosive. The crystallization quantity will reduce with Span-g0 content from 2% to 4%, so the demulsification and crystallization will decrease if the emulsifier content improves appropriately and the dynamic pressure resistance will increase. For emulsion explosive emulsified by T-152 and Span-g0, the crystallization quantity with T-152 is less than that of Span-g0 under the same dynamic pressure. This shows that the emulsifying effect ofT-152 is better than Soan-80.

A Simple Determination of Polyethylene Oxide-type Non-ionic Surfactant by Adhesion Method

A simple and rapid method for the determination of polyethylene oxide-type non-ionic surfactants is reported herein. This method is based on the adhesion of calcium/non-ionic surfactant complexes with tetra phenyl porphine sulfonic acid （TPPS） to the wall of reaction vessel upon vigorous shaking. The ion-associate adhering to the inner wall of the vessel was dissolved with water after discarding the solution and spectrophotometrically assayed at 412 nm. From the standard curve for Triton X-100, the order of the sensitivity for different ions was as follows： Ca^2＋〉 K^＋〉 NH4^＋〉 Ba^2＋. The proposed method does not involve extraction of the ion-associated with harmful solvents and can be simply performed by combining a procedure based on hand shaking and the use of a spectrophotometer.

Utilization of Yellowfin Tuna and Red Snapper Roe Protein Concentrate as Emulsifier in Mayonnaise

Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.

Effects of Emulsifier on Fermentation Performance of Active Dry Wine Yeast

[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used as the fermentation medium to investigate the fermentation rate,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.[Results]It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation rate was significantly slowed down.However,the emulsifier had no significant effect on the morphology of yeast cells,the fermentation cycle,the final number of viable cells,and the quality of the produced wine.[Conclusions]The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover.