식품유화제, 유화제의 종류, 레시틴의 효능 w.o.w에멀젼의 효능분석 등을 포함한 ppt자료입니다. 식품공학과 석사 레포트 자료 입니다
- 최초 등록일
- 2013.02.19
- 최종 저작일
- 2012.10
- 9페이지/ 압축파일
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소개글
식품 첨가제 로 사용되는 emulsions 종류 와 내용
W/O/W emulsions 논문 연구
목차
1. Introduction
2. Materials and methods
2.1. Materials
2.2. Preparation of the emulsions
2.3. Conductometric analysis
2.4. Microscopic observation
2.5. Droplet size measurement
2.6. Rheological measurement
3. Results and discussion
3.1. Lecithin as additive
3.2. Multiple emulsions containing different hydrophilic surfactants
3.3. Effect of the hydrophilic surfactant concentration on the properties of multiple W/O/W emulsions
4. Conclusions
본문내용
1. Introduction
systems consisting of water droplets dispersed within larger oil droplets, which are themselves dispersed in an aqueous continuous phase. Therefore, due to their structure and properties, multiple emulsions are of high interest for several fields of application
such as carriers for dermal drug delivery of active pharmaceutical ingredients in pharmaceuticals [1–3], cosmetics [4] and e.g. for the encapsulation of flavours in food [5]. However, despite all the advantages, which these systems offer, it is very difficult to obtain stable formulations. To this day no pharmaceutical multiple emulsions have overcome the research phase and were brought to the market, since powerful emulsifiers for these types of emulsion are only available in cosmetic grade and not in pharmaceutical
grade. With this publication, we would like to offer the ‘‘emulsion community” novel approaches for the development of multiple emulsions using emulsifiers that are available in pharmaceutical grade in order to conquer the regulatory border.
참고 자료
hydrophilic surfactants on the properties of multiple W/O/W emulsions 논문
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