Preparation of food emulsions using a membrane emulsification system

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Abstract

In emulsions prepared using a membrane emulsification system, dispersion droplet diameter depends basically upon membrane pore diameter. For practical applications, it is necessary to select the appropriate type and concentration of emulsifiers, U and Je.

For practical applications in the food industry, where large volume production is conducted, it is especially important to increase Je. When preparing an O/W emulsion, this can be carried out by adding emulsifier to the oil phase, and Je can be increased up to 10 times.

In the preparation of a W/O emulsion, increasing Je can be accomplished using a hydrophilic membrane pre-treated by immersion in the oil phase. The dispersion droplet diameter is roughly controlled and Je can be increased about 100 times in comparison to using a hydrophobic membrane. This makes a membrane emulsification system practical for large-scale food application of a W/O emulsion. Without adding preservatives, a low fat spread with a fat content of 25 wt% was created using this system.

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    The emergence of a new technology called membrane emulsification (ME) was proposed by Nakashima and Shimizu in the early 1990s [17, 18], which introduce a drop-by-drop emulsification approach. ME is the process of pressing the dispersed phase through the porous membrane into the continuous phase which contain emulsifier, then resulting in the formation of emulsions [19–23]. With the continuous improvement of ME technology, it shined in the food industry, cosmetics industry, pharmaceutical industry and other chemical processes [7].

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