Sell Tiwai Onion Extract Microemulsion Book As Carrying Color Zat, Antioxidant And Antimicrobial Food best price

Synopsis of Tiwai Onion Extract Microemulsion Book Tiwai Onion Extract Microemulsion Book – The book outlines the extraction method, microemulsion, microemulsion as food and nonflood bioactive carrier, microemulsion physical properties tiwai onion extract, microemulsion development of tiwai onion extract (color substance, antioxidant, and food antimicrobial). Microemulsion is A two-soluble liquid dispersion (water and oil) that forms A homogeneous solution through the addition of relative amounts of surfactants and cosurfactants to get droplets with A diameter of 100-1000 A/10-100 nm (Patel, eth al., 2007). In general microemulsion can be distinguished into 3 types including oil in water (o/w), water in oil (w/o) and bicontinu. At low concentration of oil < 30% will be formed o / w microemulsion. Low water concentration formed w/o microemulsion and bicontinu yeng phase formed at oil-water-surfactant concentrations different (Flanagen and Singh, 2006; Change, eth al., 2005; Dragongarajan and Ruckenstein, 2000; Patel, al., 2007). Nanoemulsion is a medicinal sensing system composed of oil and water emulsion systems. Usually the average size of droplets in nanoparticles is 100-500 nm and is present as an oil form (o/w) or water in oil (w/o). The manufacturing of nanoemulsion is highly influenced by the properties of oil, surfactants, and cosurfactants used as well as concentrations and comparisons from ingredients used (Kyat, eth al., 2010). As with raw materials, the result material of a production process has 2 (two) properties of physics and chemical properties. There is a difference between emulsion and microemulsion. The difference includes both physics and chemicals. In that case the microemulsion of onion extract tiwai has physics and chemical properties. The properties of tiwai onion extract microemulsion include: stability, globul size, viscosity and color. Chemical properties include: pH, total phenolic, total flavonoids, antioxidant activity, and anthoxidant content.