The drive to develop environmentally benign production methods for polymers has resulted in widespread development and implementation of the emulsion polymerisation technique. N2 - Emulsion polymerisation produces high value polymers in a low cost, environmentally friendly process. T1 - Chemistry and technology of emulsion polymerisation The comprehensive and straightforward coverage will also ensure it is an important resource for advanced courses in emulsion polymerisation.', Written for research chemists, technologists and engineers in the polymer, fine and specialty chemicals industries, and in university or government laboratories, this book will be particularly valuable to those early on in their careers. In the development of industrial processes, coupling that understanding with everyday practice can be a further difficult step, so the book emphasises a clear, comprehensive and straightforward discussion to illustrate how the principles relate to practical application. By carefully explaining the principles of the reaction, based on well-designed experimental investigation, Chemistry and Technology of Emulsion Polymerisation provides a practical and intuitive explanation of emulsion polymerisation. Successful industrial application relies on understanding and controlling those properties. Emulsion polymerisation is a complex process, governed by the interplay of both chemical and physical properties including polymerisation kinetics and dispersion stability. In addition, when combined with novel polymerisation mechanisms the process can give rise to a range of polymer products with particularly useful properties. The comprehensive and straightforward coverage will also ensure it is an important resource for advanced courses in emulsion polymerisation.Ībstract = 'Emulsion polymerisation produces high value polymers in a low cost, environmentally friendly process. It holds together oil and water emulsions to prevent food from spoiling.Emulsion polymerisation produces high value polymers in a low cost, environmentally friendly process. This results in E471 being a very effective emulsifier. Hydroxyl groups are hydrophilic and dissolve in water, whilst fatty acid chains are hydrophobic and dissolve in oil, forming a stable emulsion. The two molecules above are a monoglyceride (with two hydroxyl groups remaining) and a diglyceride (with one hydroxyl group remaining). One emulsifier that is commonly listed as a food additive is E471.

While they form ester links with the glycerol backbone, there are still unused hydroxyl group(s) on the molecule. They are made by reacting edible oils with glycerol. One or two fatty acid groups can be added to a molecule of glycerol. Many common foods like bread, ice-cream, sauces and biscuits contain emulsifiers.Įmulsifiers have a similar structure to fats and oils. To prevent the oil and water from separating (and thus the food spoiling), soap-like chemicals called emulsifiers are added. It is not uncommon for foods that we eat to contain emulsions of oil and water. A mixture of oil and water is a good example of an emulsion. Emulsions are formed when tiny droplets of one liquid are suspended within another liquid.

Emulsion chemicals