New method to quantify redispersion potential of Al salts in vaccines   Introduction Adjuvants such as aluminium salt (Alum) are commonly added to vaccines toenhance their immune responses. These adjuvants can aggregate and thensettle over time due to their electrical charges. The resulting sediment can bemore or less compact and difficult to redisperse depending on

Characterization of Pickering emulsions   Introduction The use of pickering emulsions is of high interest for applications in a largerange of fields like drug delivery, vesicle and responsive materials, porousmaterials, catalytic facilitation, safer formulation in cosmetic, due to their strongstability compared to systems stabilized by surfactants. They also provide manybeneficial properties: less irritability, environmentally friendly

EVALUATION OF VEGETABLE PROTEIN EFFICIENCY AS EMULSIFIER IN FOOD EMULSIONS   INTRODUCTION Vegetable protein and particularly pea protein try to find a wayof valorization faced to animal protein. The share of vegetableproteins used in food ingredients is only 30%, and Europeimports 70% of its needs. Plant proteins are really an alternativefor future generations for several

EFFECT OF AN ANTIBIOTIC ON THE STABILITY OF INJECTABLE EMULSION   INTRODUCTION Lipid emulsions are commonly used to insure the delivery ofantibiotics or liposoluble drugs in vaccine. These Injectablelipid emulsions are generally made with:• Purified natural oil (soya, sesame, olive, cod-liver oil etc.)• Aqueous phase• Emulsifiers (natural e.g soya lecithins or synthetic e.gglycerol monostearate)They must

Formulation of direct emulsions   INTRODUCTION Mixtures of surfactants are commonly used in the industry, as industrialsurfactants are usually mixtures very difficult to purify. Moreover, a synergybetween surfactants is very often observed, enabling to get an even betterstability. Therefore, the formulator has to test a large range of surfactantmixtures. In order to make his choice

EFFECT OF INGREDIENT QUALITY ON COSMETIC FORMULATION INTRODUCTION The nature and the quality of a constituent in a formulation may have an impact on its final stability. Consequently, the stability of the dispersion (suspensions, emulsions, foams, …) have to be control for all supplier to validate the stability. When dealing with natural products, the quality

Formulation of a concentrated emulsion for natural agrochemical   Introduction Oils are used as components of agrochemicals for the treatment of beetroot, maize and wheat as they increase thefoliar penetration of the pesticides. For their application, oils have to be dispersed in water to form an emulsion thathas to be stable for few hours (time

Protein denaturation monitored with non-invasive SMLS   INTRODUCTION Proteins are used in various fields such as food, pharmaceutics,biochemistry and biology, particularly at high concentration. Medicinalresearch is largely challenged with the formulation of highly concentratedprotein dispersions, particularly for long term delivery in order to reducethe frequency of injections. The proteins ability to remain well dispersed,avoid aggregation