Method to measure the concentration profile during destabilization Introduction The study of the concentration profile of a suspension or emulsion is of great interest for various fields like coating, inks, pharmaceutical applications, cosmetic…In fact, those profiles allow the users to assess information regarding their products like the capability to deliver the same quantity of an
EFFECT OF RAW MATERIALS ON A SUNSCREEN FORMULATION In order to meet the specification requirement, cosmetics preparations are usually complex dispersion (suspension or emulsion). The addition of one raw material directly modifies the stability of the dispersion and so each formulation must be analyzed and validated. For example in sunscreen application, the choice of the
DISPERSIBILITY CHARACTERIZATION OF PIGMENTS & COATINGS WITH STATIC-MULTIPLE LIGHT SCATTERING Suspensions with nano and submicron particles are considered of great potential for various fields like pharmaceutical applications, coatings, nanocomposites materials, cosmetic…Their dispersibility, which corresponds to their property of being well distributed in term of size and concentration at a given time after a dispersion process,
Design of encapsulation of coagulants in W/O emulsions for tofu INTRODUCTION Tofu is a traditional soybean food originating in China 2000 years ago. The production is similar to that of cheese from milk, by coagulating soy milk and pressing it into bean curds. Various coagulants can be used however, MgCl2 is preferred as it creates
Thermomechanical Analyzar (TMA 800) The TMA 800 is based on the proven vertical performance design utilizing a Oil Float Suspension System. Focusing on the stability needed for solid performance for coefficient of thermal expansion and other thermomechanical tests. The TMA 800 is capable of giving excellent data on a diverse range of materials. Operating over
EVALUATION OF NEW WEIGHTING AGENT TO STABILIZE BEVERAGE EMULSION INTRODUCTION Beverage emulsions are prepared in a concentrated form and later diluted to produce the finished beverage. These diluted emulsions are unstable. Most common deterioration process is creaming named ring formation around the neck of the container, corresponding to a thin concentrated phase formation below meniscus.
Study of yoghurt formation INTRODUCTION A yoghurt is made by inoculation of milk with bacteria, which, between 42 and 44°C, will grow and reject some lactic acid. This acid is responsible for the coagulation of the casein micelles and the gelation of milk into yoghurt. The study of this gelation process is usually done by
Thermogravimetric Analyzer (TGA) The TGA Thermogravimetric Analyzer measures weight changes as a function of temperature or time. The system allows for multiple heating, cooling, and isothermal segments to be linked together to achieve a complex profile. Automatic gas switching is also supported during the temperature program. The vertical hangdown design offers stable and smooth weight
EFFECT OF TEMPERING ON THE STABILITY OF CHOCOLATE GANACHE INTRODUCTION The tempering is an essential step in the chocolate fabrication process, since it confers to chocolate a glossy and attractive aspect. Tempering also allows the chocolate to set quickly, to be easily removed from molds and prevents from bloom formation. Chocolate contains cocoa butter fat,
Pressure is Differential Scanning Calorimetry (DSC) Pressure DSC is differential scanning Calorimetry under either high or low-pressure conditions. Raw materials and finished products are often processed or intended for use at conditions other than ambient temperature and pressure. Conventional calorimetry characterizes well the physical and chemical properties of materials. Now, pressure DSC extends characterization of