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Emulsifiers: Processing and quality control
Author(s) -
Macdonald Ira A.
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541234
Subject(s) - polyol , saponification , chemistry , emulsion , raw material , cationic polymerization , organic chemistry , chromatography , process engineering , engineering , polyurethane
I. Characterization and Processing Emulsifiers are surface‐active agents (surfactants) which are added to an emulsion to increase its stability by interfacial action. They are divided into two broad categories, ionic or nonionic, according to the character of their colloidal solutions in water. As an eclectic guide to emulsifiers considered pertinent to the AOCS, greatest emphasis is placed on the description and processing of the nonionic type and only representative examples of the three classes of ionic surfactants, i.e., anionic, cationic, and amphoteric will be considered. Nonionic types discussed in more detail include: polyol‐fatty acid esters of glycol, glycerol, polyglycerol, tetritol and pentitol, hexitol, anhydro hexitols, and sugar, as well as the polyethanoxy and polylpropanoxy esters and ethers. II. Controls Common analytical procedures, i.e. acid number, saponification number, hydroxyl number, etc. and their significance are described. A combined statistical‐chemical control program plays an important role in assuring batch to batch emulsifier uniformity. Consistent emulsifier performance is obtained by mating raw material acceptance plans, in‐process control, and final product qualification. All of these elements are required for an effective program. Statistical Q.C. techniques maximize control benefits of chemical analysis. Newer analytical methods such as automated GLC increase the sensitivity of control decisions.