Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span.

Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span.

A method for decolorization and deodorization of egg yolk oil comprises at least: adding a first ether solution to a crude egg yolk oil, and performing a first stirring process, to produce a first egg yolk oil mixture; adding activated carbon to the first egg yolk oil mixture, performing a second stirring process, and removing the activated carbon, to produce a second egg yolk oil mixture; adding a second ether solution and distilled water to the second egg yolk oil mixture, and performing a third stirring process, to produce a third egg yolk oil mixture; and removing distilled water, part of the first ether solution, and part of the second ether solution from the third egg yolk oil mixture by a distillation process, and removing the remaining first ether solution and the remaining second ether solution by a vacuum process to produce a decolorized and deodorized egg yolk oil.

A method for decolorization and deodorization of egg yolk oil comprises at least: adding a first ether solution to a crude egg yolk oil, and performing a first stirring process, to produce a first egg yolk oil mixture; adding activated carbon to the first egg yolk oil mixture, performing a second stirring process, and removing the activated carbon, to produce a second egg yolk oil mixture; adding a second ether solution and distilled water to the second egg yolk oil mixture, and performing a third stirring process, to produce a third egg yolk oil mixture; and removing distilled water, part of the first ether solution, and part of the second ether solution from the third egg yolk oil mixture by a distillation process, and removing the remaining first ether solution and the remaining second ether solution by a vacuum process to produce a decolorized and deodorized egg yolk oil.

The invention relates to a method which includes the following steps: mixing hydrophilic components, including water and an emulsifying saponin which is less than 1% of the emulsion regardless of the proportion of the oily phase; mixing lipophilic components, including the oily active substance, which can reach 40% of the emulsion; a first homogenization of the two preceding phases using a rotor/stator or ultrasonic mixer until a mean diameter of less than 6 μm of the oily droplets is obtained; and a second homogenization of the preceding mixture using a high-pressure homogenizer until a mean diameter of less than 0.4 μm of the oily droplets is obtained.

The invention relates to a method which includes the following steps: mixing hydrophilic components, including water and an emulsifying saponin which is less than 1% of the emulsion regardless of the proportion of the oily phase; mixing lipophilic components, including the oily active substance, which can reach 40% of the emulsion; a first homogenization of the two preceding phases using a rotor/stator or ultrasonic mixer until a mean diameter of less than 6 μm of the oily droplets is obtained; and a second homogenization of the preceding mixture using a high-pressure homogenizer until a mean diameter of less than 0.4 μm of the oily droplets is obtained.

Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span.

Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span.

This invention relates generally to cellulose nanocrystal-based emulsions that can serve as a spray adjuvant for improved agrochemical application efficiency. More particularly, the cellulose nanocrystal-based emulsions are nanocellulose-stabilized Pickering emulsions having a semi-liquid formulation of colloidal cellulose nanocrystals and biopolymers that can substitute currently used surfactants and drift reducing agents in agrochemicals. The cellulose nanocrystal-based emulsions are suitable with both water soluble and oil soluble active ingredient chemistries, and the shear characteristics of the emulsions make them suitable for oil in water-based spray applications. Droplet size distribution can be tuned by changing the ingredient concentrations, thus helping control particle drift. Moreover, a stable cross-linked network formation facilitates the entrapment and encapsulation of volatile agrochemical chemistries, thus preventing their volatilization and reducing vapor drift.

This invention relates generally to cellulose nanocrystal-based emulsions that can serve as a spray adjuvant for improved agrochemical application efficiency. More particularly, the cellulose nanocrystal-based emulsions are nanocellulose-stabilized Pickering emulsions having a semi-liquid formulation of colloidal cellulose nanocrystals and biopolymers that can substitute currently used surfactants and drift reducing agents in agrochemicals. The cellulose nanocrystal-based emulsions are suitable with both water soluble and oil soluble active ingredient chemistries, and the shear characteristics of the emulsions make them suitable for oil in water-based spray applications. Droplet size distribution can be tuned by changing the ingredient concentrations, thus helping control particle drift. Moreover, a stable cross-linked network formation facilitates the entrapment and encapsulation of volatile agrochemical chemistries, thus preventing their volatilization and reducing vapor drift.