Preparation method of abamectin EW 5% abamectin EW was prepared with phase inversion method. the weighed abamectin dissolved in appropriate solvent, adding suitable emulsifier, and After mixing evenly as oil phase; at the same time, take water, anti freeze
Hydrocolloids as thickening and gelling agents in food a
Nov 06, 20100183;32;Thickening agents. Hydrocolloids are frequently used in several foods for thickening. The process of thickening involves the nonspecific entanglement of conformationally disordered polymer chains; it is essentially a polymersolvent interaction (Philips et al. 1986).Thickening occurs above a critical concentration known as overlap concentration (C*).
(PDF) Basics of pharmaceutical emulsions A review
Pharmaceutical preparations for the treatment of skin conditions and skin care are usually supplied in the form of emulsions.
Ingredients for preparing ointments and creams
The most emulsifiers can only build one type of emulsion, but some can do both. Here you will find different emulsifiers, by and by. We add new descriptions always, when there are new recipes with new emulsifiers. Lanolin anhydrous Lanolin is a natural wax, that is produced by the sheeps to fatten their wool. It is brown and sticky.
EURLex 32011R1129 EN EURLex
In Article 3 of Directive 95/2/EC and Article 3 of Directive 94/36/EC this exception applied to the foods that are now listed in Tables 1 and 2 respectively. In other compound foods belonging to the categories listed in part E (such as soups, sauces, salads etc) the carry over principle should continue to apply.
US4774016A Skin cleaning preparations containing an HLB
A preparation for the hygiene and the cleaning of skin, scalp and hair, essentially comprising an emulsifying agent and a thickening agent consisting of organic substances forming with the water gels or colloidal solutions. Such a preparation is endowed with a mild and delicate cleaning action, and is surprisingly lacking of any irritating effect.
EP2995295A1 Oilbased thickening agent, oilbased
Preparation of the oilbased thickening composition of the invention is easy when the silicone emulsifying agent and the siliconemodified polysaccharide compound are separately dissolved in a lowviscosity silicone oil, light isoparaffin, light liquid paraffin or the like, and then mixed together.
EFEMA index of food emulsifiers
The European Food Emulsifier Manufacturers Association (EFEMA) is a nonprofit making organisation founded in 1973. Its objectives are to develop, support and promote food emulsifiers based upon edible fats, oils and their derivatives which are produced for the European food industry.
SourceEU Directive 95/2/EC (Feb 1995) provides a definition of the following food additive applicationsEmulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.Stabilisers are substances which make it possible to maintain the physicochemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible subs
Should be stable and do not deteriorate in the preparation. Should be nontoxic with respect to its intended use. Should possess little odor, taste, or odor. Among the emulsifiers for pharmaceutical systems are the following 1. Carbohydrate materials such as acacia, tragacanth, agar and pectin.