PPT-Emulsifiers

for the Polymers Industry By Ekaterina Merzlikina Technical Sales Manager Polymers Industry 2 Palsgaards solutions for the Polymers Industry Antifogging agents prevent . Material Safety Data Sheet, (MSDS).ORDERING INFORMATIONPart NumberContainer Size7733232 fl. oz. bottle773281 gallon bottle773055 gallon pail7735555 gallon drumSTORAGEProducts shall be ideally stored i Russell Cox. SCS Summer School 2014. What is an emulsion?. A . dispersion. of one or more . immiscible . liquid phases. . in another, the distribution being in the form of . tiny . droplets. What is an emulsion?. Part 2: Colloids and Surfactants. State the relationship between the properties of an emulsion and the types of molecules present. Emulsions Vocabulary. An . emulsion. is a mixture of tiny droplets of one liquid dispersed in another in which it is immiscible. . Russell Cox. SCS Summer School 2014. What is an emulsion?. A . dispersion. of one or more . immiscible liquid phases. in another, the distribution being in the form of . tiny droplets. What is an emulsion?. . for the Polymers . Industry. ”. By Ekaterina . Merzlikina. , Technical Sales Manager, Polymers Industry . 2. Palsgaard’s. solutions for the Polymers Industry. Antifogging. agents. prevent . Ibrahim Banat. Professor of . Microbial Biotechnology. University . of Ulster, UK. .. ABRUEM Delegation Visit to Ulster University 13th June 2016. Biosurfactants. . Surfactants that are produced by bio-organisms are called biosurfactants. 10 minutes to answer the question (10 marks) . 10 minutes to mark your answers. . Emulsions . To be able to: . Recall how emulsifying agents can help oil and water mixtures to remain . mixed. . (B/A). food additives . Direct Food Additives. Indirect Food Additives. Types of additives. roles and functions of food additives in food. Coding of food additives. Food safty (food additives). Food preservation. Additives . are substances used for a variety of reasons . such . as preservation, colouring, sweetening, . during . the . preparation of . food. . The . European Union legislation defines them . as:. The aqueous phase may consist of water soluble drugs, preservatives coloring and flavoring agents. It is desirable to use distill or deionized water, since calcium and magnesium ions found in hard water can have an adverse effect on the stability of some emulsions, particularly those containing fatty acid soaps as the emulsifying agents. Technology. Emulsion. Emulsion is heterogeneous mixture of two immiscible liquid. . Oil in water( . D.Phase. -oil, . D.Medium. -water). Water in oil (. D.Phase. -water, . D.Medium. -oil). Water in oil in water. Sidrah. . Naseem. Sammia. . Rehman. Hina. . Z. akir. . FOOD ADDITIVES . WHAT ARE FOOD ADDITIVES? . Any substance the intended use of which may reasonably be expected to result in its becoming a component or otherwise affecting the characteristics of any food. .