Thickeners & Viscosity Index Improvers | Afton Chemical
Thickeners and viscosity index improvers are polymeric, and are added to reduce lubricant viscosity changes at high and low temperatures. Mineral oil lubricants become less effective at high temperatures because heat reduces their viscosity and film-forming ability.
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Systematic Review of Solubility, Thickening Properties and …
Among the four thickeners, fluorinated thickeners have the most outstanding thickening properties, brought about by the interactions between the fluorine element and CO 2. According to our research, the addition of 5 wt% PolyFast could increase the viscosity of supercritical CO 2 by up to 400 times [ 67 ], which is the highest on record so far ...
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(PDF) Influence of thickeners (microfibrillated …
Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises October 2022 Food Hydrocolloids 136(2):108242
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Types and Uses of Food Thickener
Different types of thickeners have varying properties and are suitable for specific applications. Food thickeners can be natural or synthetic, and their selection depends on factors like the intended application and the desired texture. ... Food Thickeners For Sale At CHEMSINO; Thickener: Source: Application in Food: Xanthan Gum (E415 ...
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Types and Uses of Food Thickener
Food thickeners are employed for a variety of reasons, such as improving stability, preventing separation, and creating a desirable texture. Different types of thickeners have varying …
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Rheological properties of pastes and their influence …
Rheological properties of pastes and their influence on quality-determining parameters in screen of cotton with reactive dyes using recycled polysaccharide thickeners. Author links open overlay panel Rebeka Fijan a, Michele Basile b, Romano Lapasin b, Sonja ... y = y ∞ + y o-y ∞ 1 + η 0 a b where y is the penetration as ...
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(PDF) Effect of pH on Rheological Properties of Dysphagia-Oriented
In this study, the rheological properties of TIF prepared with four commercial food thickeners (coded A–D) were determined as a function of thickener concentration, thickener type, and setting ...
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Optimisation of clarifier-thickeners processing stable …
Recent developments have unified the theories governing solid–liquid separation processes [1] and resolved slurry physical properties from sludge-system characteristics. Historically the design of thickeners has been based on sludge-system characteristics such as stirred sludge volume index (SSVI) and initial sedimentation rate.
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Effect of at‑home bleaching with different thickeners …
properties, thus differing statistically from the nonaging group. CP + carbopol increased the roughness and decreased the gloss of aged resins, whereas natrosol reduced gloss only, which differed ...
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Effect of Thickener Type on the Rheological Properties of …
Therefore, it was found that the flow properties of thickened soups with XG-based thickeners were dependent on the type of thickener and soup. Viscoelastic properties have been proposed as potential relevant for swallowing a food bolus because thickened fluids cannot be adequately described only by a single viscosity value .
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Thickeners in Cosmetics: Mechanisms and Selection
Thickeners in cosmetics are vital additives, and by judiciously choosing their type and concentration, one can enhance the rheological properties of cosmetics, improving viscosity, texture, and stability, thereby enhancing the overall user experience.
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Characterization of Rheological and Molecular Properties of …
The uptake of proteins is highly recommended, mainly for athletes, elderly people and patients with serious diseases like dysphagia. In this work, whey proteins were used for producing two kinds ...
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Rheological Properties and Stability of Thickeners for …
At first, the thickeners were based exclusively on starch, later thickeners based on starch and a gum-starch mixture were formulated, and finally, thickeners based on gums with maltodextrins ...
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The Effect of Base Oils on Thickening and Physical …
that sets grease apart from fluid lubricants. Thickeners are molecules, polymers, or particles that are partially soluble in lubricating fluid; they arrange themselves in such a way that they impart a semi-solid consistency to the grease. The amount of thickener used during manufacture re-mains linked to the desired physical properties of a
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Physicochemical and rheological properties of thickeners …
JOURNAL OF SUSTAINABILITY SCIENCE AND MANAGEMENT, 2022. The commercial value of a clay mineral depends first on its physicochemical and mineralogical properties. in this context numerous studies of the mineralogical, particle size, textural, physical, chemical, thermal and technological properties have been carried out to understand the minerals clay from Morocco …
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Effect of particle size, concentration, temperature and pH on
Shallot flour was prepared and sieved into three different particle sizes of < 180 μm (sample A), 180 μm (sample B) and 250 μm (sample C). Effect of concentration [0.5%, 1.0%, 1.5% and 2.0% (w/w)], temperature (20, 30, 40, 60 and 80 °C), pH (4, 7 and 10) and freezing (- 20 °C) on rheological properties of shallot flour were studied at increasing shear of 0.1-100 s-1.
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Evaluation of Silicone Fluids and Resins as CO2 Thickeners …
CO 2 thickeners have the potential to be a game changer for enhanced oil recovery, carbon capture utilization and storage, and hydraulic fracturing. Thickener design is challenging due to polymers' low solubility in supercritical CO 2 (scCO 2) and the difficulty of substantially increasing the viscosity of CO 2.In this contribution, we present a framework to design CO 2 …
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Moisture absorption characteristics of food thickeners used …
Six commercial food thickeners, based on starch, and guar and xanthan gums, were investigated for their moisture absorption properties. The thickeners were exposed to relative humidity as ...
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The Role of Food Additives Part 3: Stabilizers, Thickeners
Thickeners are used to increase the viscosity of a liquid without substantially changing its other properties. They provide body, improve stability, and enhance the mouthfeel of foods. Types of Thickeners: Flour, cornstarch, and arrowroot are traditional thickeners, while modern processed foods may use cellulose derivatives or other modified ...
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(PDF) Comparative Study on Effect of Shallot Flour …
Physicochemical, rheological, textural and sensory properties varied with used thickeners and showed high correlation with sensory attributes like appearance, color, consistency, taste and overall ...
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The importance of shear and extensional rheology and …
The extensional property of the studied thickeners was measured using a capillary breakup extensional rheometer (CaBER). The experiment is performed by stretching a liquid bridge into an unstable configuration and subsequently allowing the liquid bridge to pinch off under the balance between surface tension and elastic and viscous stresses ...
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Synthesis and rheological properties of carboxymethyl …
Rheological properties of CMC-PAA thickeners. Rheology is an essential property of thickeners. Thickener for inkjet needs to be a pseudoplastic fluid with good flow characteristics, which enables the printed pattern to have clear contours while avoiding infiltration and achieving good color yield [42].
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Food thickening agents: Sources, chemistry, properties and applications
Food thickeners are compositionally and structurally complex materials and can exhibit a wide range of rheological properties at different concentrations and conditions. Stabilizers, emulsifiers, thickeners and gelling agents are more often simply referred to as food hydrocolloids in food industries.
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Rheological studies on the effect of different thickeners in …
This finding was in accordance with Genccelep et al. which concluded that thickeners contribute to the properties of meat emulsions. Table 2 summarizes the effect of different types and concentrations of thickeners on the oscillatory test of TMCR. An increasing trend in the structure's rigidity, given by the value of storage modulus (G′) at ...
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1: Thickening and Concentrating Flavors
1.2: Thickening Agents; 1.3: Types of Thickening Agents; 1.4: Coagulation Coagulation is defined as the transformation of proteins from a liquid state to a solid form. …
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Rheological Information of Pudding-Thick Liquids Prepared …
Here, various pudding-thick liquids were prepared by mixing commercial xanthan gum (XG)-based thickeners based on the manufacturers' guidelines, and their rheological properties were characterized. Several thickened liquids prepared with four different XG-based thickeners (A-D) marketed in Korea did not meet the pudding-like criterion ...
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Effect of pH on Rheological Properties of Dysphagia …
Rheological measurements. Rheological properties were taken on a Carri-Med CSL 2 100 rheometer (TA Instruments, New Castle, DE, USA), using a parallel plate system (4 cm diameter) at a gap of 500 μm. Steady flow data of the thickened waters were obtained over a shear rate range of 0.1~100 s −1.Temperature was controlled by a water bath connected to the …
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Thickeners in Food Processing: Key Roles & Types
The role of thickeners is not limited to just thickening but extends to various functional properties that influence how food behaves during preparation, processing, and …
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Food thickening agents: Sources, chemistry, properties and …
Both native and modified tapioca starches are extensively studied for their role as food-thickening agents. Due to tapioca starch's neutral flavor profile, it is commonly utilized in diverse food ...
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Food thickening agents: Sources, chemistry, properties and …
Food thickening agents are widely used to modify rheological and textural properties as well as to enhance the quality attributes. Improvement in moisture binding capacity, …
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