Physical and Oxidative Stability of Pickering Emulsions (PICKFOOD Project)

Objectives: 1. Elucidation of formation mechanism Pickering emulsions using microfluidics; 2. Development of emulsion formulations with high physical and chemical stability; 3. Development of design rules combining process conditions and ingredient properties. Expected Results: 1. Establish scaling relations for Pickering emulsification using EDGE and possibly other microfluidic devices. 2. Compare with standard emulsifiers, and identify novel process principles for Pickering emulsion preparation combining process conditions and ingredient properties. 3. Design tailor-made microfluidic methods to determine physical emulsion stability and use these insights to prepare food-grade emulsions with high physical and chemical stability.