Spontaneous droplet formation techniques for monodisperse emulsions preparation – Perspectives for food applications

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Abstract

Spontaneous droplet formation through Laplace pressure differences is a simple method for making monodisperse emulsions and is claimed to be suited for shear and temperature sensitive products, and those requiring high monodispersity. Techniques belonging to this category include (grooved) microchannel emulsification, straight-through microchannel emulsification, and EDGE (Edge-based Droplet GEneration). In this paper, an overview is given of the process, and design parameters that play a role in microchannel emulsification including their effect on droplet size and distribution. Besides, various products made by microchannel emulsification are discussed. Industrial microchannel emulsification is still not possible due to the low production rates. The new EDGE mechanism seems an interesting development, since it promises larger throughputs per droplet formation unit, better scalability, and shows robust operation with practical, food-grade components. However, for spontaneous emulsification techniques to be used on large scale, improvements in construction materials (including surface modification) are expected to be of essence.
LanguageEnglish
Pages334-346
JournalJournal of Food Engineering
Volume107
Issue number3-4
DOIs
Publication statusPublished - 2011

Fingerprint

emulsifying
Emulsions
droplets
emulsions
Pressure
Food
Temperature
food grades
droplet size
methodology
shears
temperature

Keywords

  • in-water emulsions
  • through microchannel emulsification
  • silicon-nitride surfaces
  • membrane emulsification
  • polymeric microspheres
  • interfacial-tension
  • channel structure
  • aspect-ratio
  • oil
  • generation

Cite this

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title = "Spontaneous droplet formation techniques for monodisperse emulsions preparation – Perspectives for food applications",
abstract = "Spontaneous droplet formation through Laplace pressure differences is a simple method for making monodisperse emulsions and is claimed to be suited for shear and temperature sensitive products, and those requiring high monodispersity. Techniques belonging to this category include (grooved) microchannel emulsification, straight-through microchannel emulsification, and EDGE (Edge-based Droplet GEneration). In this paper, an overview is given of the process, and design parameters that play a role in microchannel emulsification including their effect on droplet size and distribution. Besides, various products made by microchannel emulsification are discussed. Industrial microchannel emulsification is still not possible due to the low production rates. The new EDGE mechanism seems an interesting development, since it promises larger throughputs per droplet formation unit, better scalability, and shows robust operation with practical, food-grade components. However, for spontaneous emulsification techniques to be used on large scale, improvements in construction materials (including surface modification) are expected to be of essence.",
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Spontaneous droplet formation techniques for monodisperse emulsions preparation – Perspectives for food applications. / Maan, A.A.; Schroën, C.G.P.H.; Boom, R.M.

In: Journal of Food Engineering, Vol. 107, No. 3-4, 2011, p. 334-346.

Research output: Contribution to journalArticleAcademicpeer-review

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AU - Boom, R.M.

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AB - Spontaneous droplet formation through Laplace pressure differences is a simple method for making monodisperse emulsions and is claimed to be suited for shear and temperature sensitive products, and those requiring high monodispersity. Techniques belonging to this category include (grooved) microchannel emulsification, straight-through microchannel emulsification, and EDGE (Edge-based Droplet GEneration). In this paper, an overview is given of the process, and design parameters that play a role in microchannel emulsification including their effect on droplet size and distribution. Besides, various products made by microchannel emulsification are discussed. Industrial microchannel emulsification is still not possible due to the low production rates. The new EDGE mechanism seems an interesting development, since it promises larger throughputs per droplet formation unit, better scalability, and shows robust operation with practical, food-grade components. However, for spontaneous emulsification techniques to be used on large scale, improvements in construction materials (including surface modification) are expected to be of essence.

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