Surfactants And Sequestrants

In to days market, custom formulated surfactants are offered for a wide range of applications. The need for surfactants in detergents, cleaning agents, cosmetics & toiletries is second only to an expanding demand in industrial applications. But even within the non-industrial areas the demands have undergone significant changes in recent years. For example, washing and cleaning temperatures have substantially decreased with increased energy conservation attitudes, and more stringent regulatory requirements in the area of ecology and toxicology are leading to new product profiles. New manufacturing technologies and an increased utilization of natural raw materials also factor into this continuing evolution. These changes and trends have been described in numerous publications. However, a summary and survey of these developments is currently missing. The book presented here "Surfactants in Consumer Products" is intended to close this gap. The editor and authors dedicate this work to Dr. Dr. h.c. Konrad Henkel on the occasion of his 70th birthday. Dr. Henkel, himself a scientist and industrialist, contributed signifi cantly to developments in the surfactant field. In the nineteen-fifties, he initiated the change from soap based detergents to synthetic detergents within Henkel. At the same time, dishwashing detergents utilizing various synthetic surfactants were also developed, and became the basis for modem manual and mechanical dishwashing.

This book explores the development of novel marine biosurfactants. The book also covers the utilization of marine surfactants for biological and biomedical, and environmental applications. Marine Surfactants: Preparations and Applications aims to examine every aspect of marine derived surfactants.The first part of the book discusses the isolation of marine surfactants from various organisms include marine bacteria, algae, cyanobacteria and so on. The editors also examine the cultivation of marine microorganisms and the harvesting of other natural biological resources from the sea. The next part of the book discusses the application marine surfactants, including oil spill removal in the sea, bioremediation of polluted water and soil, treatments for breast cancer, restoration of marine environments, nanoparticles synthesis, and development of different kinds of emulsifiers. With contributions from world-renowned experts in the field, this book will be an essential resource in understanding and developing various marine-derived surfactants. This book is intended for researchers and marine biotechnologists as well as medical practitioners working on a vast range of industrial and medical applications using marine materials. It would also be useful for students looking to understand the utilization of marine derived surfactants.

Authors from Akzo, Sherex, and Ethyl chemical companies present a comprehensive review of cationic surfactants, emphasizing the organic chemistry aspects. They discuss the preparation, properties, availability, and commercial uses of a wide range of these materials, including aromatic and cyclic var

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply

Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared. Essential reading for food industry personnel.