Production of Emulsions with Microstructured Devices

Research output: Contribution to conferencePosterProfessional

Abstract

Emulsions are by far the most common dispersions in food products and multiple emulsions (an emulsion inside an emulsion) in theory can lead to a variety of new products as they have potential for reduced calorie products and encapsulation of (healthy) components in the inner phase. For the properties and stability of emulsion based products, both the droplet size and droplet size distribution are important. However, traditional methods are far from achieving the desired emulsion properties and are not suited to produce multiple emulsions: mostly the internal phase is destroyed through the shearing action of traditional emulsification devices. Research on a recently introduced spontaneous droplet formation technique called EDGE (Edge-based Droplet GEneration) has shown that it is of great potential for producing monodisperse emulsions of controlled droplet size. Successful results were obtained for both single and multiple emulsions. In our research, EDGE systems are used for producing emulsions of small droplet size (less than 5µm in diameter) and double emulsions. Further, the possibilities for scaling-up of the technology are investigated. Keywords: Emulsification, EDGE, monodisperse emulsions, double emulsions
LanguageEnglish
Publication statusPublished - 2012

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Emulsions
Emulsification
Dispersions
Encapsulation
Shearing

Cite this

@conference{87cf7f1c22264d17b90fa4ac1d8d960f,
title = "Production of Emulsions with Microstructured Devices",
abstract = "Emulsions are by far the most common dispersions in food products and multiple emulsions (an emulsion inside an emulsion) in theory can lead to a variety of new products as they have potential for reduced calorie products and encapsulation of (healthy) components in the inner phase. For the properties and stability of emulsion based products, both the droplet size and droplet size distribution are important. However, traditional methods are far from achieving the desired emulsion properties and are not suited to produce multiple emulsions: mostly the internal phase is destroyed through the shearing action of traditional emulsification devices. Research on a recently introduced spontaneous droplet formation technique called EDGE (Edge-based Droplet GEneration) has shown that it is of great potential for producing monodisperse emulsions of controlled droplet size. Successful results were obtained for both single and multiple emulsions. In our research, EDGE systems are used for producing emulsions of small droplet size (less than 5µm in diameter) and double emulsions. Further, the possibilities for scaling-up of the technology are investigated. Keywords: Emulsification, EDGE, monodisperse emulsions, double emulsions",
author = "S. Sahin and C.G.P.H. Schro{\"e}n and R.M. Boom",
year = "2012",
language = "English",

}

Production of Emulsions with Microstructured Devices. / Sahin, S.; Schroën, C.G.P.H.; Boom, R.M.

2012.

Research output: Contribution to conferencePosterProfessional

TY - CONF

T1 - Production of Emulsions with Microstructured Devices

AU - Sahin, S.

AU - Schroën, C.G.P.H.

AU - Boom, R.M.

PY - 2012

Y1 - 2012

N2 - Emulsions are by far the most common dispersions in food products and multiple emulsions (an emulsion inside an emulsion) in theory can lead to a variety of new products as they have potential for reduced calorie products and encapsulation of (healthy) components in the inner phase. For the properties and stability of emulsion based products, both the droplet size and droplet size distribution are important. However, traditional methods are far from achieving the desired emulsion properties and are not suited to produce multiple emulsions: mostly the internal phase is destroyed through the shearing action of traditional emulsification devices. Research on a recently introduced spontaneous droplet formation technique called EDGE (Edge-based Droplet GEneration) has shown that it is of great potential for producing monodisperse emulsions of controlled droplet size. Successful results were obtained for both single and multiple emulsions. In our research, EDGE systems are used for producing emulsions of small droplet size (less than 5µm in diameter) and double emulsions. Further, the possibilities for scaling-up of the technology are investigated. Keywords: Emulsification, EDGE, monodisperse emulsions, double emulsions

AB - Emulsions are by far the most common dispersions in food products and multiple emulsions (an emulsion inside an emulsion) in theory can lead to a variety of new products as they have potential for reduced calorie products and encapsulation of (healthy) components in the inner phase. For the properties and stability of emulsion based products, both the droplet size and droplet size distribution are important. However, traditional methods are far from achieving the desired emulsion properties and are not suited to produce multiple emulsions: mostly the internal phase is destroyed through the shearing action of traditional emulsification devices. Research on a recently introduced spontaneous droplet formation technique called EDGE (Edge-based Droplet GEneration) has shown that it is of great potential for producing monodisperse emulsions of controlled droplet size. Successful results were obtained for both single and multiple emulsions. In our research, EDGE systems are used for producing emulsions of small droplet size (less than 5µm in diameter) and double emulsions. Further, the possibilities for scaling-up of the technology are investigated. Keywords: Emulsification, EDGE, monodisperse emulsions, double emulsions

M3 - Poster

ER -