#emulsifiers

hello everyone, i have some unfortunate news about the bill. cloudflare says i do not have the option to waive it or receive credit, so i have to pay in full. due to this, floralith will be shutting down in the next week. i can thankfully afford some of it thanks to all you beautiful souls, but i will have to come up with a solution for the rest. thank you all SO much for the donations and any further ones i receive (as they are still open). you can still download stuff from the site as of rn, i may add the rest of the games i had planned today as one last hurray. this wont be the last of floralith, ily all ❤️

donations can be found here, any and all are appreciated and go back towards this Empire State Building of a bill. https://buymeacoffee.com/floralith

I just got these two ingredients so I can try my hand at molecular gastronomy!! I already have maltodextrin so I'm good to go!! I'm very excited to transform food into weird things that taste great!! This is why I have this sign in my kitchen....

Everything You Need to Know About Defoamers and Emulsifiers

Designer emulsions

ETH material researchers are developing a method with which they can coat droplets with controlled interfacial composition and coverage on demand in an emulsion in order to stabilise them. In doing so they are fulfilling a long-held dream of researchers and industry.

Mayonnaise is a prime example of an emulsion that consists of a water phase and an oil phase. Oil and vinegar are mixed to form countless droplets. Egg yolk is added as an emulsifier that coats the surface of the droplets, and thereby acts to stabilise them. Done correctly, a fine, creamy mixture is formed. If the oil is added too quickly (or at the wrong time), the mayonnaise congeals: the droplets aren't stable enough, they dissolve, and the phases separate.

So far materials researchers have had just as much trouble as amateur chefs have trying to make the perfect mayonnaise in producing controlled interfaces of droplets in two-phase mixtures with stabilisers or emulsifiers. These "reinforced" interfaces are important because they stabilise the droplets and ultimately the respective emulsion. Until now, researchers have not managed to successfully regulate either the extent of the particle coverage or the composition of the particles in the interfaces of such droplets.

Universal stabilisation

ETH researchers led by Lucio Isa have developed microparticles with a rough, raspberry-like surface that stabilise emulsions following a new principle.

Researchers led by Lucio Isa, Professor of Interfaces, Soft Matter and Assembly at ETH Zurich's Department of Materials, have created a new type of silica particle able to stabilise emulsions in a new way. An emulsion is a finely dispersed mixture of two immiscible liquids, constituted by droplets of one liquid dispersed in the second one.

An everyday example of this is a salad dressing made of oil and vinegar: its main constituents, vinegar (effectively water) and oil, do not mix on their own and must be whisked vigorously to create a uniform mixture. If this mixture is left to stand, the finely dispersed vinegar droplets will fuse together again and the liquids will separate out completely.

Enhance formulation performance with Fatty Amine Ethoxylates designed for reliable emulsification, dispersion, and formulation stability across textile, agro, and industrial applications.

Steareth-2 and Steareth-21 provide a balanced emulsifying system for robust, stable and elegant formulations. Ideal for both water-in-oil and oil-in-water emulsions, these ingredients enhance texture, stability and performance.

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🧪 Tween 80 Market – Short Overview

Tween 80 (also known as Polysorbate 80) is a widely used non-ionic surfactant and emulsifier that helps mix oil and water in various formulations. It is commonly used in pharmaceuticals, food processing, cosmetics, and biotechnology industries due to its stabilizing and solubilizing properties.

Market growth is driven by increasing demand from drug formulations, vaccines, processed foods, and personal care products. Tween 80 is frequently used as a stabilizer in medicines and vaccines, emulsifier in foods like ice cream and sauces, and solubilizer in cosmetic formulations.

With expanding pharmaceutical manufacturing and rising demand for stable formulations, the Tween 80 market is expected to grow steadily across healthcare, food, and cosmetic industries worldwide.

🔎 Explore the full report: https://www.trendvaultresearch.com/report/tween-80-70196