Membranes for Enhanced Emulsification Processes

Carme Güell, Montse Ferrando, C.G.P.H. Schroen

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

4 Citations (Scopus)

Abstract

The use of membrane technology for the production of single and double emulsions has been proven feasible for a wide range of systems. The low energy requirements and mild process conditions (shear stress and temperature) of membrane emulsification (ME) compared to conventional processes makes it of interest for the production of emulsion-based foods. However, membrane fouling and low productivity are the main concerns preventing widespread application. Premix ME, in which a pre-emulsion is passed through a microporous system to reduce the size of the droplets, has much higher productivity than cross-flow ME (in which the droplets are formed in situ from the membrane/continuous phase interface); however, premix emulsification is more susceptible to fouling.

This chapter reviews the different membranes and microporous systems used in premix ME to produce single and double food emulsions, and the effect of fouling on process performance and productivity is discussed. The influence of operational variables and emulsion formulation are related to the performance of premix ME, and scaling relations are presented. The use of premix ME to produce oil-in-water (O/W) emulsions has been mainly for vegetable oil/water emulsions stabilized with different surface-active agents. It has been shown that protein-stabilized O/W emulsions have lower fluxes than emulsions stabilized with small anionic or nonionic emulsifiers; the use of proteins, however, has been helpful to protect carotene-loaded emulsions against oxidation. Premix ME has also been used to produce water-in-oil-in-water (W1/O/W2) emulsions, through homogenization of a W1/O emulsion in water. Although operation parameters, mainly related to the type of microstructured system (from inorganic membranes to microporous packed beds), can be set to produce stable W1/O/W2 emulsions, encapsulation of a particular bioactive compound follows a case-study approach.
Original languageEnglish
Title of host publicationInnovative Food Processing Technologies
Subtitle of host publicationExtraction, Separation, Component Modification, and Process Intensification
EditorsKai Knoerzer, Pablo Juliano, Geoffrey Smithers
PublisherWoodhead Publishing
Pages429-453
ISBN (Electronic)9780081002988
ISBN (Print)9780081002940
DOIs
Publication statusPublished - 2016

Publication series

NameFood Science, Technology, and Nutrition
PublisherWoodhead Publishing
Number302

Fingerprint

Emulsification
Emulsions
Membranes
Water
Oils
Productivity
Fouling
Phase interfaces
Membrane technology
Membrane fouling
Plant Oils
Packed beds
Carotenoids
Encapsulation
Surface-Active Agents
Shear stress
Proteins

Cite this

Güell, C., Ferrando, M., & Schroen, C. G. P. H. (2016). Membranes for Enhanced Emulsification Processes. In K. Knoerzer, P. Juliano, & G. Smithers (Eds.), Innovative Food Processing Technologies: Extraction, Separation, Component Modification, and Process Intensification (pp. 429-453). (Food Science, Technology, and Nutrition; No. 302). Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100294-0.00017-1
Güell, Carme ; Ferrando, Montse ; Schroen, C.G.P.H. / Membranes for Enhanced Emulsification Processes. Innovative Food Processing Technologies: Extraction, Separation, Component Modification, and Process Intensification. editor / Kai Knoerzer ; Pablo Juliano ; Geoffrey Smithers. Woodhead Publishing, 2016. pp. 429-453 (Food Science, Technology, and Nutrition; 302).
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Güell, C, Ferrando, M & Schroen, CGPH 2016, Membranes for Enhanced Emulsification Processes. in K Knoerzer, P Juliano & G Smithers (eds), Innovative Food Processing Technologies: Extraction, Separation, Component Modification, and Process Intensification. Food Science, Technology, and Nutrition, no. 302, Woodhead Publishing, pp. 429-453. https://doi.org/10.1016/B978-0-08-100294-0.00017-1

Membranes for Enhanced Emulsification Processes. / Güell, Carme; Ferrando, Montse; Schroen, C.G.P.H.

Innovative Food Processing Technologies: Extraction, Separation, Component Modification, and Process Intensification. ed. / Kai Knoerzer; Pablo Juliano; Geoffrey Smithers. Woodhead Publishing, 2016. p. 429-453 (Food Science, Technology, and Nutrition; No. 302).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

TY - CHAP

T1 - Membranes for Enhanced Emulsification Processes

AU - Güell, Carme

AU - Ferrando, Montse

AU - Schroen, C.G.P.H.

PY - 2016

Y1 - 2016

N2 - The use of membrane technology for the production of single and double emulsions has been proven feasible for a wide range of systems. The low energy requirements and mild process conditions (shear stress and temperature) of membrane emulsification (ME) compared to conventional processes makes it of interest for the production of emulsion-based foods. However, membrane fouling and low productivity are the main concerns preventing widespread application. Premix ME, in which a pre-emulsion is passed through a microporous system to reduce the size of the droplets, has much higher productivity than cross-flow ME (in which the droplets are formed in situ from the membrane/continuous phase interface); however, premix emulsification is more susceptible to fouling.This chapter reviews the different membranes and microporous systems used in premix ME to produce single and double food emulsions, and the effect of fouling on process performance and productivity is discussed. The influence of operational variables and emulsion formulation are related to the performance of premix ME, and scaling relations are presented. The use of premix ME to produce oil-in-water (O/W) emulsions has been mainly for vegetable oil/water emulsions stabilized with different surface-active agents. It has been shown that protein-stabilized O/W emulsions have lower fluxes than emulsions stabilized with small anionic or nonionic emulsifiers; the use of proteins, however, has been helpful to protect carotene-loaded emulsions against oxidation. Premix ME has also been used to produce water-in-oil-in-water (W1/O/W2) emulsions, through homogenization of a W1/O emulsion in water. Although operation parameters, mainly related to the type of microstructured system (from inorganic membranes to microporous packed beds), can be set to produce stable W1/O/W2 emulsions, encapsulation of a particular bioactive compound follows a case-study approach.

AB - The use of membrane technology for the production of single and double emulsions has been proven feasible for a wide range of systems. The low energy requirements and mild process conditions (shear stress and temperature) of membrane emulsification (ME) compared to conventional processes makes it of interest for the production of emulsion-based foods. However, membrane fouling and low productivity are the main concerns preventing widespread application. Premix ME, in which a pre-emulsion is passed through a microporous system to reduce the size of the droplets, has much higher productivity than cross-flow ME (in which the droplets are formed in situ from the membrane/continuous phase interface); however, premix emulsification is more susceptible to fouling.This chapter reviews the different membranes and microporous systems used in premix ME to produce single and double food emulsions, and the effect of fouling on process performance and productivity is discussed. The influence of operational variables and emulsion formulation are related to the performance of premix ME, and scaling relations are presented. The use of premix ME to produce oil-in-water (O/W) emulsions has been mainly for vegetable oil/water emulsions stabilized with different surface-active agents. It has been shown that protein-stabilized O/W emulsions have lower fluxes than emulsions stabilized with small anionic or nonionic emulsifiers; the use of proteins, however, has been helpful to protect carotene-loaded emulsions against oxidation. Premix ME has also been used to produce water-in-oil-in-water (W1/O/W2) emulsions, through homogenization of a W1/O emulsion in water. Although operation parameters, mainly related to the type of microstructured system (from inorganic membranes to microporous packed beds), can be set to produce stable W1/O/W2 emulsions, encapsulation of a particular bioactive compound follows a case-study approach.

U2 - 10.1016/B978-0-08-100294-0.00017-1

DO - 10.1016/B978-0-08-100294-0.00017-1

M3 - Chapter

SN - 9780081002940

T3 - Food Science, Technology, and Nutrition

SP - 429

EP - 453

BT - Innovative Food Processing Technologies

A2 - Knoerzer, Kai

A2 - Juliano, Pablo

A2 - Smithers, Geoffrey

PB - Woodhead Publishing

ER -

Güell C, Ferrando M, Schroen CGPH. Membranes for Enhanced Emulsification Processes. In Knoerzer K, Juliano P, Smithers G, editors, Innovative Food Processing Technologies: Extraction, Separation, Component Modification, and Process Intensification. Woodhead Publishing. 2016. p. 429-453. (Food Science, Technology, and Nutrition; 302). https://doi.org/10.1016/B978-0-08-100294-0.00017-1