Powders are essential ingredients of chocolate. In particular for milk chocolate milk and whey powders are important, together with sucrose, lactose and cocoa solids. During processing to maintain a good flow of the molten chocolate mass, particles with hydrophilic surfaces, such as dairy powders and sugars, are coated with a surface-active compound. Only lecithin and polyglycerol polyricinoleate

In this paper, we present a method for in situ coating of individual protein particles in a respirable size. The aim of the coating was to influence the particle/powder properties, and to reduce or prevent surface-induced conformational changes of the protein, during spray-drying, which was the method used for simultaneously preparing and coating particles. The investigated formulations included b

Solid insulin formulations obtained by different methods of preparation were compared with respect to chemical stability and morphology. Spray- and freeze-drying, solution enhanced dispersion by supercritical fluids (SEDS) and precipitation into starch microspheres were the methods used for preparation of solid powders. The excipients applied were melezitose, starch, and sodium taurocholate. The s

The purpose of this study was to examine some fundamental aspects of the particle formation during spray drying, related to particle size and density. Particles were prepared in a laboratory spray dryer from carbohydrates with different solubility and crystallization propensity, such as lactose, mannitol, and sucrose/dextran 4:1. The feed concentrations ranged from 1% w/w to saturated and the size

This paper examines the influence of feminist foreign policy (FFP) on official development assistance (ODA) targeting gender equality and women’s empowerment in Canada, France, Germany, Luxembourg, the Netherlands, Spain, and Sweden. A growing number of governments worldwide have adopted FFP in contextually relevant ways, but previous research treats FFP and ODA as two separate concepts. This pape

As set out in the Treaty of Lisbon from 2009, Member States’ national parliaments are encouraged to contribute actively to the functioning of the European Union. A consequence of an increased parliamentary engagement in EU affairs, is the Europeanisation of national parliaments. While literature on this phenomena is growing, less has been said about how the administration supporting parliamentary

In this thesis, I aim to examine and expand on different IR theories in their attempt to explain and understand the emergence of the modern international order. To do that, I used a Heideggerian ontological analysis as an analytical toolkit, based on hermeneutical phenomenology as a method. To achieve my goal, I examine the Western history of Being from Plato to Kant using a Heideggerian perspecti

Inequality has been rising in most countries, with Sweden being one of the Western countries where this increase has been most pronounced. One contributing factor is the series of reforms in capital taxation, which have positioned Sweden among the countries with the lowest taxes on capital worldwide. This study examines how Swedish media framed the repeal of property, wealth, inheritance, and gift

How can we understand Gällivare municipality as a sacrifice zone through local narratives of green transition? The transition to low-carbon economies in the wake of the European Green Deal drives increased demands for metals and minerals, renewable energy, biomass from forests – intensifying green extractivism. In Gällivare municipality, located in the rural north of Sweden and within the borders

To find means of controlling the size and density of particles intended for inhalation the relationship between droplet and particle size during spray drying was investigated. Lactose solutions were atomized with a two-fluid nozzle and dried in a laboratory spray drier. The effects of nozzle orifice diameter, atomization airflow and feed concentration on droplet and particle size were examined. Ma

Microencapsulation of fish oil was achieved by spray-drying homogenized emulsions of fish oil using 3 different types of casein as emulsifier and lactose as filler. As the degree of aggregation of the casein emulsifier increased, the vacuole volume of the microencapsulated powders decreased. The shelf life of the powders increased as the degree of aggregation of the casein emulsifier increased at

Several important technical properties of spray-dried food powders depend on particle-liquid interactions (e.g. wettability, dispersability) and particle-particle interactions (e.g. flowability). It can be assumed that the chemical composition of the surface layer of the particles to a large extent determine these properties. The present study has been aimed to investigate the relation between the

Spray-drying has been investigated as a method for preparation of dry formulations of live bacteria with high viability and high cell density. The concept used in this study has been to disperse the bacteria in an aqueous polymer containing two-phase system (ATPS), compatible with the micro-organisms. The cells partition to one phase, which is separated from the other phase in a droplet dispersion

The role of the vitamin D receptor (VDR) in inflammatory bowel disease (IBD) is poorly described. The aim of this study was to examine the relationship between immunohistochemical VDR expression and IBD activity. The immunohistochemical expression of VDR was analysed in biopsies from active and inactive IBD in 28 patients (ulcerative colitis: 21, Crohn's disease: 7) and 12 non-IBD controls. VDR ex

This study investigates to what extent an aqueous two-phase system (ATPS) can encapsulate and protect the secondary structure of a protein during spray drying. The ATPSs contained polyvinyl alcohol (PVA) and dextran solutions, in different proportions. A model protein, bovine serum albumin (BSA) and, in some experiments, trehalose were added to the ATPS prior to spray drying. Electron spectroscopy

Fat encapsulation in spray-dried protein-stabilised emulsions is known to depend on the choice of protein, the emulsion droplet size, and the melting point of the fat. However, the fat encapsulation may also depend on the fat crystal habit. Fats may crystallise in three different forms α, β′ and β, of which the β-form is thermodynamically stable. The α-form is obtained in rapidly cooled fats, and

The evolution of the fifth-generation network (5G) increases the demand and use of Internet of Things (IoT) devices extensively. The increased number of IoT devices increases the possibility of new attack surfaces, and thus even resource-constrained IoT devices need secure communication. In this work, we consider the Julia Key Agreement (JKA) protocol, which has been proposed as a secure and effic

This investigation describes a novel concept in the formulation of carrier systems for the spray-drying of biological materials. As carrier material a system composed of poly(vinyl pyrrolidone) (PVP) and dextran was used. This system yields an aqueous two-phase system in which each phase is enriched in one of the polymers. By varying the composition of the system, the effective structure of a 'sti

In the present study trypsin mixed with various carbohydrates, i.e. lactose, sucrose, mannitol, α-cyclodextrin and dextrin, was spray-dried in order to investigate the effects of spray-drying on this enzyme, with particular emphasis on the effects of interactions between trypsin and the surface formed during spray-drying. The protein was strongly over-represented at the surface of the powder parti

In the present investigation freeze-drying of proteins (BSA or trypsin) together with various carbohydrates, i.e. lactose, sucrose, mannitol, α-cyclodextrin and dextrin, has been studied with particular emphasis on the surface composition of the freeze-dried powders. The proteins were found to be over-represented on the powder surface as compared to the bulk concentration of protein. The mechanism