Low temperature stability of surfactant systems

摘要: Abstract Background Both naturally occurring and synthetic surfactants are present in many food products including butter, margarine, mayonnaise salad dressing. In addition, essential components detergent formulations used the various cleaning processes of industry. These surfactant systems supplied transported on a global scale and, as such, must retain appearance upon exposure to low temperature conditions when there can be risk crystallisation. Scope Approach This review summarizes relationship industry with specific emphasis crystallisation behaviour displayed at temperatures. Stability test methods detecting these failures have long timescales. time-consuming tests result increased cost probability samples failing after distribution. As result, is an interest method that reduces nucleation time so detect over shorter time. Key findings Conclusions There could provide opportunity reduce include heterogeneous seeding application ultrasound. An advantage use ultrasound it does not require for addition any foreign bodies into system, especially applicable sterile products. Ultrasound has received much recent years processing industry, majority sonocrystallisation work being completed small scale. However, potential this technique scaled up applied methods.