Production of Emulsions with Microstructured Devices

Research output: Contribution to conferencePoster


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
Original languageEnglish
Publication statusPublished - 2012


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