846 results about "Gel strength" patented technology

A continuous sheet having a combination of acidic and basic water-absorbing resin particles that are essentially not neutralized and can be continuously manufactured on conventional papermaking apparatus, using a wet, dry, or wet-dry process to manufacture a water-absorbent sheet-like substrate containing 50%-100% by weight of the combination of acidic and basic water-absorbent particles. The acidic and basic essentially unneutralized resins can be contained in the sheet material articles of the present invention as separate acidic and basic resin particles, or as multicomponent particles containing both the acidic and basic resins. The sheet materials can be manufactured having new and unexpected structural integrity, with little or no shakeout or loss of superabsorbent particles during or after manufacture while exhibiting exceptional water absorption and retention properties. The sheet materials have an ability to absorb liquids quickly, demonstrate good fluid permeability and conductivity into and through the resin particles, and have a high gel strength such that the hydrogel formed from the SAP particles resists deformation under an applied stress or pressure, when used alone or in a mixture with other water-absorbing resins.

An invert emulsion drilling fluid, and a method of drilling with such fluid, having substantially flat or relatively controlled rheology, as demonstrated by the drilling fluid exhibiting little change in its yield point and gel strength across a temperature range of from about 40° F. to about 180° F., and effected with addition of a fatty dimer diamine additive together with an acid and without the addition of organophilic clays or lignites.

An object of the present invention is to provide a water absorbent having excellent gel properties and showing excellent properties when used in a water-absorbing material of a sanitary/hygienic material such as paper diaper. Moreover, another object of the present invention is to provide a water absorbent which is safe and excellent in liquid permeability, and in which an amount of liquid permeability improver for improving the liquid permeability is reduced. The water absorbent is made from a water-absorbing resin prepared by a specific polymerization method and having a high degree of cross-linking, a high liquid holding property and a high gel strength (its swelling pressure of gel layer of is 35 kdyne/cm2 or more). This water absorbent is further processed to have a particular particle size distribution (95 wt % or more of its particles are less than 850ƒÊm but not less than 106ƒÊm, and logarithmic standard deviation (ƒĐƒÄ) is in a range of 0.25 to 0.45) and then surface cross-linked. After that, a liquid permeability improver is added therein.

The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or hydrolysed between pH 2 and 4, and wherein the composition has a gel strength at 37° C. and pH 2 of at least 10 KPa. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans.

The invention provides a microcapsule for delaying the release of working fluid additives in oil and gas well and a method for preparing the same, which belongs to oilfield chemical field. The invented microcapsule is formed by 3.5-25 percent of working fluid additive in oil and gas well, 70-94 percent of aluminosilicate beads, 2-5 percent of polymer membrane, wherein the working fluid additive in oil and gas well is one of oil well cement early strength accelerator, gel strength accelerator, retarder or fracturing fluid crosslinking agent, gel breaker, the aluminosilicate beads are waste catalysts with 10-250 um particle size and 0.20-0.60cm3/g pore volume 0.20-0.60cm3/g, the polymer membrane is non water-soluble polymer with 0.02-03 million relative molecular mass. The prepared microcapsules have good effect of delaying release, pressure resistance, temperature resistance, and wide application range. The main raw material of aluminosilicate beads for preparing microcapsules belongs to waste reutilization, which is economical and environment-friendly. Furthermore, the microcapsule preparation technology of the invention is simple and the production cost is low, which is beneficial for industrial production.

An absorbent composite contains a superabsorbent material and thermoplastic biodegradable reinforcing fibers, and may also contain pulp fibers. The superabsorbent material may be biodegradable, providing a biodegradable absorbent composite. The superabsorbent material may have a gel strength from about 500 dynes/cm² to about 80,000 dynes/cm². The biodegradable reinforcing fibers may contain fibers of a polyester such as poly(lactic acid). The biodegradable reinforcing fibers may be wettable, reducing or eliminating the need for treating the surface of the fibers with a wetting agent such as a surfactant, and may provide desirable performance without being bonded to the other components.

The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm², i.e. from about 117 g/cm² to about 400 g/cm². The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.

The invention discloses temperature-resisting salt-tolerant high-temperature self-cross-linking onsite polymerization water plugging gel which mainly consists of, by mass, main agent 4%-6%, cross-linking agent 1%-2% and the balance saline water. The main agent consists of a monomer A and a monomer B, wherein the monomer A is acrylamide, and the monomer B is ester matter. The cross-linking agent is one of or a mixture of two or more formaldehyde, phenolic resin, resorcinol, hexamethylene tetramine, paraformaldehyde and polyethyleneimine. The temperature-resisting salt-tolerant high-temperature self-cross-linking onsite polymerization water plugging gel spontaneously produces cross-linking polymerization under the condition of high temperature, an initiator is not added, the gelling time can be controlled to be 2 hours to 28 hours at the temperature of 120 DEG C, the water plugging gel can be directly prepared by high-salinity water, the gelling strength can be up to the visual inspection code level I, and synaeresis does not occur after 90 days. The temperature-resisting salt-tolerant high-temperature self-cross-linking onsite polymerization water plugging gel is low in initial viscosity, has the advantages of being few in components, good in instant solubility and pumping injection performance, high plugging strength, good in thermohaline stability, low in cost and the like and has wide application prospect on the aspect of high-temperature high-salinity oil reservoir profile control water plugging.

The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes. A method of making a dry particulate natural fruit chip product comprising: (a) adding a fruit ingredient and water to a heated kettle; (b) adding buffer, sugar and pectin to the fruit ingredient and water; (c) boiling the buffer, sugar and pectin fruit ingredient and water mixture to hydrate the pectin; (d) adding liquid sugar to the mixture and continuing to boil the mixture until excess water is boiled away; (e) adding sugar to the mixture in the kettle to reduce the temperature of the mixture and increase solids concentration; (i) transporting the mixture from the kettle through a heat exchanger to raise the temperature of the mixture; (g) adding acid and flavoring mix to the mixture and mixing the acid/flavour into the mixture; (h) passing the mixture into a heated depositor and dispensing the mixture onto a surface in the form of discrete fruit chips; (i) retaining the fruit chips on the surface until they lose heat and form a stable gel; (j) transporting the gelled fruit chips through a zone to remove excess moisture and enhance gel strength of the fruit chips; and (k) transporting the fruit chips through a cooling zone so that the fruit chips lose further heat and reach ambient temperature.

The present invention relates to substantially pure hydrocolloids and derivatives thereof, a novel method of making said hydrocolloids, compositions comprising said hydrocolloids, and using said hydrocolloids as a gelling and thickening agent for aqueous systems, for instance, in the area of food, fodder, cosmetic and pharmaceutical compositions. Typical hydrocolloids are selected from tamarid, fenugreek, cassia, locust bean, tara, and algal hydrocolloids such as carrageenan and alginates. The hydrocolloids obtainable by the method of the invention are colorless, odorless and tasteless and they exhibit improved performance properties such as viscosity properties as well as gel strength and break strength.

The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm² or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm²) as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, and B: a gel strength (N/cm²) as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours. Examples of the processed food or beverage composition to which the present invention is directed include: fatty tissue substitutes; processed meat foods prepared using the fatty tissue substitutes in place of fat tissue; emulsion-like foods; emulsion foods; cheese-like foods; processed foods which are prepared using the cheese-like foods in place of cheeses; sugar confectioneries; and beverages.

The invention discloses a method for in-situ preparing antibacterial supermolecule aquogel. The method comprises the following operation steps: silver nitrate crystal and polyethyleneglycol-polypropylene glycol-polyethyleneglycol triblock copolymer solution are mixed and stirred to obtain mixed solution; the steps of stirring the mixed solution for 15 minutes and ultrasonically dispersing the mixed solution for 5 minutes are alternatively carried out for 2-4 hours to obtain nano silver sol; and the nano silver sol and Alpha-cyclodextrin solution are mixed, stirred and stands at the room temperature to obtain hydrogel. The hydrogel can be used for preparing injectable drug carriers. The invention has the advantages of simple operation, adjustable gel strength and the gelation time, room temperature forming, no involvement of chemical cross linking reaction and the usage of organic solvent, favorable biocompatibility and antibacterial property of obtained gel, and the like and is prospective to be widely applied in the field of biomedical engineering materials.

The invention discloses a preparation method of fishskin gelatin, which comprises the following steps: drying fishskin, cleaning to remove impurities, degreasing, removing impurities, cleaning, treating with superhigh pressure, pulping, extracting gelatin, centrifugating and drying to obtain finished gelatin. The invention produces the high-quality fishskin gelatin by the superhigh pressure technique for auxiliary treatment in combination with thermal extraction. The invention does not use high-concentration acid or alkali, thereby fundamentally improving the present status of high pollution in gelatin industry. The method reduces the steps of cleaning and neutralization, thereby reducing the loss of collagen, and the product yield reaches more than 80% (calculated by the content of collagen). Compared with the present status that the features of the fishskin gelatin product are inferior to those of pig and ox gelatin in the traditional technique, the gel strength, viscosity, transparency and other indices of the fishskin gelatin product produced by the method meet the grade A standard for edible gelatin (GB6783-94), and thus, the fishskin gelatin can be an effective substitute for pig and ox gelatin.

Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.

Sustained release oral solid dosage forms comprising agglomerated particles of a therapeutically active medicament in amorphous form, a gelling agent, an ionizable gel strength enhancing agent and an inert diluent, as well as processes for preparing and using the same are disclosed. The sustained release oral solid dosage forms are useful in the treatment of hypertension in human patients.

The invention relates to the technical field of foods, in particular to a method for processing the frozen minced fillets of java tilapia. The method comprises the following steps: the fish head, the fish scales and the viscera of java tilapia are removed by preprocessing, the java tilapia is washed cleanly and made into minced fish, then the minced fish is dewatered and finely filtered after ice water with the weight of 2-3 times of the weight of the minced fish and 0.15-0.2% of NaCl solution are sequentially used for rinsing the minced fish fully, a compound antifreeze with the weight of 7-9% of the weight of the minced fish is added, and minced fillets are obtained by fully mixing evenly, subpackaged at the temperature of -40 DEG C to -80 DEG C for quick freezing and put for freezing preservation at -18 DEG C; the moisture content of the minced fillets is smaller than 79%, and the gel strength and the folding resistance degree are used as indexes for judging the quality of the minced fillets. In the frozen minced fillets made and obtained according to the method, the gel strength of the minced fillets before freezing storage exceeds 800 (g.cm) by the detection of the gel strength and the folding resistance degree, the gel strength of the minced fillets after the freezing storage for 2 months still reaches more than 600 (g.cm), and the folding resistance degree reaches an AA level. The quality of the frozen minced fillets is equivalent to that of the SA level minced fillets of marine products, such as nemipterus virgatus, red sea bream and the like.

The invention relates to a preparation method of a high-gelation soybean protein, and belongs to the technical field of soybean protein processing. The method comprises the following steps: (1) mixing soybean protein isolate and water to obtain a protein solution, and performing ultrasound preprocessing on the protein solution; and (2) adjusting the pH and temperature of the protein solution subjected to ultrasound preprocessing in the step (1), adding transglutaminase for cross linking reaction, cooling the product after cross linkage to room temperature, and then concentrating and freeze drying to obtain the high-gelation soybean protein. The method has the beneficial effects that the needed equipment is simple and safe to operate; the enzyme needed in production is small in amount, short in enzymolysis time, low in cost and environmentally-friendly; the obtained soybean protein is high in gel strength, and meanwhile the gel stability is good; and the application range of the soybean protein in foodstuff is expanded.

The invention relates to high-strength-gel and salt-resistant zwitterionic nano-composite hydrogel and a preparation method thereof. The hydrogel consists of a polymer matrix accounting for 60 to 100 weight percent of the gel and inorganic components accounting for 0 to 40 weight percent of the gel. The preparation method is that prepolymerization reaction solution is firstly prepared; the inorganic components are dispersed and stripped in deionized water to form even and stable colloidal dispersion; and then monomer is dissolved in the deionized water to prepare into monomer solution with 30 percent to 100 percent of mass concentration; when being stirred, the monomer solution is added into the colloidal dispersion, and then a crosslinking agent, an initiator and a catalyst are added in to prepare the prepolymerization reaction solution; under the nitrogen condition and 20 DEG C to 60 DEG C, the prepolymerization reaction solution is polymerized for 12 to 30 hours to obtain a polymerization product; and then the polymerization product is treated for 3 to 7 days under 40 DEG C to 60 DEG C; the mechanical strength of the gel after the obtained hydrogel absorbs water is up to 225mJ/g, and the salt absorbing magnification is up to 140g/g.

The invention relates to a preparation method of a profile control agent for oil field deep temporary blocking, belonging to the technical field of petroleum exploration. Phenolic resin, organic chromium, glacial acetic acid, resorcinol and polyacrylamide are firstly weighed according to mass percentages, then the weighed polyacrylamide is slowly added in weighed water and stirred, and the weighted other retarding crosslinking agents are sequentially added and stirred. The profile control agent for the oil field deep temporary blocking prepared by the method has the advantages that the gelling time of the profile control agent is controllable during the use by adding different crosslinking agents, the gelling time is 8-48 hours; the gel strength is great, the gel is difficult to break, and the validity period is 1-2 years; the profile control agent can effectively change the water flow of injection water of a formation and have great absorption and blocking effects on the formation.

The present invention relates to a superabsorbent polymer that has more improved gel strength and is improved in both water retention capacity (centrifuge retention capacity, CRC) and absorption ability under pressure (AUP) because of an optimized cross-linked structure of a base resin powder inside a cross-linked surface layer, and a preparation method thereof. The superabsorbent polymer includes a base resin powder including a 1st cross-linked polymer of a water-soluble ethylenic unsaturated monomer having acid groups of which at least a part is neutralized, and a cross-linked surface layer that includes a 2nd cross-linked polymer further cross-linked from the 1st cross-linked polymer and is formed on the base resin powder, wherein an inorganic particle is chemically bonded to the 1st cross-linked polymer by the medium of a cross-linking bond, an oxygen-containing bond (—O—), or a nitrogen-containing bond (—NR—, where R is hydrogen or a C1-C3 alkyl or an amide bond).