Emulsification technology

The fast progress in microengineering and semiconductor technology led at the development of microchannels, that Nakajima et al. applied in emulsification technology [12]. 

The development of membrane emulsification technologies permits production of small and uniform droplets and capsules, using mild conditions of temperature, shear stress and pressure. Furthermore, they are able to produce stable droplets with reduced stabilizers content, which will contribute to the manufacturing of improved food products with low-fat content. 

In this context, the Morinaga Milk Industry (Japan) developed and commercialized a very low fat spread using membrane emulsification technology [59, 60]. The advantages in the production of low-fat spreads made the process one of the first... 

Also spontaneous emulsification technologies have been scaled up. In the group of professors Nakajima and Kobayashi, microchannels are parallelized as straight-through emulsification... 

In this chapter, an overview is provided of new emerging technologies for the preparation of monodisperse emulsions with complex multilayered structures. The droplet size, internal structure, and even the compositions of multilayered emulsions can be flexibly controlled by using various microstructured devices. Since each emulsification technology has its own characteristics, the combination of different technologies might enhance the type of multilayered emulsions that can be prepared. 

This chapter gives some information about membrane emulsification technology. Moreover, as the main topic of this work, specific membrane and microporous emulsification processes and methods for their characterization are presented. 

Schroder [8], Furthermore, Lambrich et al. [19] and Joscelyne et al. [20] give overviews of the literature available in this field of emulsification technology. 

Several specialized technologies have been perfected for cosmetic products. Among these, emulsification, stick technology, and powder blending are prominent. 

T, Emulsification of silicone oil in water. Comparison between a micromixer and a conventional stirred tank, in Proceedings of the 4th International Conference on Microreaction Technology, IMRET 4, pp. 167-173 (5-9 March 2000), AIChE Topical Conf Proc., Atlanta, USA. 

Large-scale ultrasonic irradiation is extant technology. Liquid processing rates of 200 liters/minute are routinely accessible from a variety of modular, in-line designs with acoustic power of several kW per unit (83). The industrial uses of these units include (1) degassing of liquids, (2) dispersion of solids into liquids, (3) emulsification of immiscible liquids, and (4) large-scale cell disruption (74). While these units are of limited use for most laboratory research, they are of potential importance in eventual industrial application of sonochemical reactions. 

The largest investment has been in desulfurization, and in most instances it has been proven that the sulfur compounds have been transformed into oxidized moieties, but the actual cleavage of the last C—S bond in most cases does not take place to the extent desired or to levels needed for implementing BDS. Other processes such as demetallization and upgrading are just starting to be studied. Collateral technologies, for gas treatment and reducing viscosity by emulsification ( in well treatments) are commercially available. 

Due to their distinctive physico-chemical properties, non-ionic surfactants are applied in the fields of industry, processing technology and science, wherever their interfacial effects of detergency, (de)foaming, (de)emulsification, dispersion or solubilisation can enhance product or process performance. The characteristics of non-ionic surfactants that make them beneficial for detergents include their relatively low ionic sensitivity and their sorptive behaviour [17]. 

The structures of four of the synthetic carotenoids (beta-carotene, canthaxanthin, beta-apo-8 -carotenol, beta-apo-8 -carotenoic acid) are shown in Fig. 8.2. By virtue of their conjugated double bond structure, they are susceptible to oxidation but formulations with antioxidants were developed to minimize oxidation. Carotenoids are classified as oil soluble but most foods require water soluble colorants thus three approaches were used to provide water dispersible preparations. These included formulation of colloidal suspensions, emulsification of oily solutions, and dispersion in suitable colloids. The Hoffman-LaRoche firm pioneered the development of synthetic carotenoid colorants and they obviously chose candidates with better technological properties. For example, the red canthaxanthin is similar in color to lycopene but much more stable. Carotenoid colorants are appropriate for a wide variety of foods.10 Regulations differ in other countries but the only synthetic carotenoids allowed in foods in the US are beta-carotene, canthaxanthin, and beta-8-carotenol. 

Membrane emulsification allows a precise control of the droplet size and monodispersity but the scale up of this process is difficult. MicroChannel emulsification is a promising technique but the low production rates restrict its use to highly monodisperse systems intended for high-technology applications. 

Several detailed discussions have described the complex theories of emulsion technology (1, 2, > 1 ) To summarize these theories, emulsifiers are essential for emulsion formation and stabilization to occur these surface-active compounds reduce the surface and interfacial tensions between two immiscible liquids, but this property accounts for only part of the mechanisms at work in emulsification. Three separate mechanisms that appear to be involved in formation of a stable emulsion include ... 

Zajic, J. E., Supplisson, B. Volesky, B. (1974). Bacterial degradation and emulsification of no. 6 fuel oil. Environmental Science Technology, 8, 664-7. 

Oil and water do not mix. On many occasions, however, we want them to mix. This is accomplished by emulsification. An emulsion is a dispersion of two immiscible liquids. One phase is the dispersing agent and is called the external, outer, or continuous phase. At least one further phase is finely distributed (disperse phase). It is also called the inner or internal phase. Emulsions are of fundamental importance in many applications and various fields of science and technology such as oil recovery and the production of creams for the pharmaceutical and cosmetic industry. In cooking and in food industry emulsions have numerous uses in products such as margarines, soups, sauces, chocolate drinks, etc. [536,537]. 

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