Benjamins Consultancy

Emulsion and Foam Design

Introduction Expertise

Scientific

Backgrounds

Relevance

to your R&D

Papers and

Patents

Contact

Information


Introduction

Dr Jan Benjamins has been working for Unilever Research Laboratory in Vlaardingen from 1961 to 2002. In 1968 he graduated as a technical chemist with specialisation in Physical Chemistry.

He was employed in the Physical Chemistry Group with sections specialised in surface chemistry, rheology and crystallisation. The first projects were related to detergency; oil and particulate soil removal. After 1970 working area shifted to mainly food-related subjects.

The environment was very stimulating and suitable to develop as a specialist in interfacial rheology, ellipsometry, emulsions and foams. The fundamental knowledge obtained in the more background projects was applied later on to various product areas.

His work on protein adsorption and rheology of adsorbed protein layers lead to writing a thesis entitled "Static and Dynamic Properties of Proteins Adsorbed at Liquid Interfaces" (2000 Wageningen University). The thesis includes experimental work that started around 1975 on rheology of adsorbed layers at the air/water surface and the recent development of the so-called Dynamic Drop Tensiometer as a tool to determine the rheological behaviour of adsorbed layers at the oil/water interface.

From 2002 to 2006 he has been employed by WCFS to support research on adsorption of chemically modified proteins at air/water and oil/water interfaces and on developing a toolbox to provide emulsions with properties required in sensory studies.

In 2007 he started a consultancy bureau on the areas of his expertise.

 


Expertise

Areas of expertise

Interfacial rheology—compression-expansion and shear

Theoretical background of measuring methods.

Involved in development of several experimental methods:

e.g. Dynamic Drop Tensiometer as a tool to determine the rheological behaviour of adsorbed layers at the oil/water interface.


Adsorption at liquid interfaces.

Ellipsometry: adsorption of proteins at liquid interfaces.

competitive adsorption: proteins- low molecular weight surfactants

Adsorption at solid-liquid interfaces

Wetting-contact angle

Application of these, more fundamental, knowledge to products (Emulsions and Foams) and their performance in use (Frying, Whipping of cream).

Emulsions and Foams.

Theoretical background on droplet and bubble break-up

Mechanisms for stabilization.

Structure of adsorbed layer

Electrostatic repulsion

Steric stabilization

Pickering

Mechanisms of destabilization.

Ostwald ripening

Oil spreading

Hydrophobic particles

Partial coalescence (partially crystallized fat)

Production methods

High pressure homogenization

Membrane emulsification -- monodisperse emulsions

Ultrasound protein-coated microbubbles

Emulsifiers

Proteins, monoglycerides, lecithins-phopholipids

Complex emulsions

Duplex emulsions: oil-in-water and water-in-oil

High Internal Phase Emulsions

Liposomes

Production--stability--encapsulation


Scientific Backgrounds

Click here for a short review on the relevant scientific backgrounds.


Relevance to your R&D

We offer:

-Advice regarding background and more applied research in the Emulsion and Foam area.

Production-methods

Composition: emulsifier-mix, interactions, oil/fat type, thickeners

Feasibility of research goals

-Hands-on support in short term projects

-Literature search ---- review state of the art

-Provide additional support via a network of specialists.

Read as well: areas of expertise


Papers and Patents

1.         Benjamins, J., J. Lyklema, and E.H. Lucassen-Reynders, Compression/expansion rheology of oil/water interfaces with adsorbed proteins. Comparison with the air/water surface. Langmuir, 2006. 22(14): p. 6181-6188.

2.         Mellema, M. and J. Benjamins, Importance of the Marangoni effect in the foaming of hot oil with phospholipids. Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 2004. 237(1-3): p. 113-118.

3.         Benjamins, J. and E.H.L. Reynders, Static and dynamic properties of proteins adsorbed at three different liquid interfaces. Special Publication - Royal Society of Chemistry, 2003. 284(Food Colloids, Biopolymers and Materials): p. 216-225.

4.         Benjamins, J., A. Sein, and C. Van Vliet, Food product comprising protein-coated gas microbubbles. 2002, (Unilever N.V., Neth.; Unilever PLC; Hindustan Lever Ltd.). Application: WO

WO. p. 46 pp.

5.         Benjamins, J., et al., Food product comprising gas bubbles. 2000, (Unilever N.V., Neth.; Unilever Plc; Hindustan Lever Ltd.). Application: WO

WO.

6.         Benjamins, J., et al., Pourable water- and oil-containing emulsions comprising gas bubbles. 2000, (Unilever N.V., Neth.; Unilever Plc; Hindustan Lever Ltd.). Application: WO

WO. p. 31 pp.

7.         Lucassen-Reynders, E.H. and J. Benjamins, Dilational rheology of proteins adsorbed at fluid interfaces. Special Publication - Royal Society of Chemistry, 1999. 227(Food Emulsions and Foams): p. 195-206.

8.         Benjamins, J. and E.H. Lucassen-Reynders, Surface dilational rheology of proteins adsorbed at air/water and oil/water interfaces. Studies in Interface Science, 1998. 7(Proteins at Liquid Interfaces): p. 341-384.

9.         Benjamins, J., K.A. Kuypers, and E.H. Lucassen-Reynders, Surface-active composition from cereal extract. 1997, (Unilever N.V., Neth.; Unilever Plc). Application: WO

WO. p. 16 pp.

10.       Benjamins, J., A. Cagna, and E.H. Lucassen-Reynders, Viscoelastic properties of triacylglycerol/water interfaces covered by proteins. Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 1996. 114(Collection of Papers presented at the Workshop \"Bubble and Drop 95\", 1995): p. 245-254.

11.       Vermaas, L.F., J. Benjamins, and P. Sonneveld, Anti-spattering agents using phosphatidyl cholines and oxidized vegetable oils and their use in spreads. 1993, (Unilever N. V., Neth.; Unilever PLC). Application: EP

EP. p. 7 pp.

12.       Benjamins, J. and F. Van voorst Vader, The determination of the surface shear properties of adsorbed protein layers. Colloids and Surfaces, 1992. 65(2-3): p. 161-74.

13.       De Feijter, J.A. and J. Benjamins, Adsorption kinetics of proteins at the air-water interface. Special Publication - Royal Society of Chemistry, 1987. 58(Food Emulsions Foams): p. 72-85.

14.       De Feijter, J.A., J. Benjamins, and M. Tamboer, Adsorption displacement of proteins by surfactants in oil-in-water emulsions. Colloids and Surfaces, 1987. 27(1-3): p. 243-66.

15.       De Feijter, J.A. and J. Benjamins, Soft-particle model of compact macromolecules at interfaces. Journal of Colloid and Interface Science, 1982. 90(1): p. 289-92.

16.       De Feijter, J.A. and J. Benjamins, Adsorption behavior of PVA at the air-water interface. I. Applicability of the Gibbs adsorption equation. Journal of Colloid and Interface Science, 1981. 81(1): p. 91-107.

17.       De Feijter, J.A. and J. Benjamins, The propagation of surface shear waves. II. Experiments. Journal of Colloid and Interface Science, 1979. 70(2): p. 375-82.

18.       De Feijter, J.A., J. Benjamins, and F.A. Veer, Ellipsometry as a tool to study the adsorption behavior of synthetic and biopolymers at the air-water interface. Biopolymers, 1978. 17(7): p. 1759-72.

19.       Benjamins, J., et al., Dynamic and static properties of proteins adsorbed at the air/water interface. Faraday Discussions of the Chemical Society, 1976. 59: p. 218-29.

20.       Benjamins, J. and J.A. De Feijter, Dynamic and static properties of proteins adsorbed at the air water interface. Faraday discussions of the Chemical Society, 1975. 59: p. 218-29.


Contact Information

Benjamins Consultancy can be reached in the following manners:
e-mail
phone: +31 592 273259
mail: Doornakkers 4
        NL-9467PR Anloo
        the Netherlands


 

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