P407 = poloxamer with a polyoxypropylene molecular mass of 4, 000 g / mol and a 70 % polyoxyethylene content ).
2.
Eventually, a complete dehydration of the polyoxypropylene blocks and the collapse of the polyoxyethylene chains will lead to clouding and / or macroscopic phase separation.
3.
This is due to the fact that hydrogen bonding between the polyoxyethylene and the water molecules breaks down at high temperature and polyoxyethylene becomes also insoluble in water.
4.
This is due to the fact that hydrogen bonding between the polyoxyethylene and the water molecules breaks down at high temperature and polyoxyethylene becomes also insoluble in water.
5.
The number following the'polysorbate'part is related to the type of fatty acid associated with the polyoxyethylene sorbitan part of the molecule . monooleate by 80.
6.
Thus, the core of the aggregates is made from the insoluble blocks ( polyoxypropylene ) while the soluble portion ( polyoxyethylene ) forms the shell of the micelles.
7.
The final geometry will depend on the entropy costs of stretching the blocks, which is directly related to their composition ( size and polyoxypropylene / polyoxyethylene ratio ).
8.
The number 20 following the'polyoxyethylene'part refers to the total number of oxyethylene-( CH 2 CH 2 O )-groups found in the molecule.
9.
This behavior is characteristic of non-ionic surfactants containing polyoxyethylene chains, which exhibit reverse solubility versus temperature behavior in water and therefore " cloud out " at some point as the temperature is raised.
10.
Examples of dough conditioners include L-cystine, azodicarbonamide, sodium stearoyl lactylate, sucrose palmitate or sucrose ester, polyoxyethylene sorbitan monostearate or polysorbate, soybean lecithin, and soybean lecithin enriched with lysophospholipids.
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