Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Processes

David Julian McClements¹  Long Bai² 

[1] Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China;

关键词: homogenization;    post-homogenization;    electrostatic deposition;    emulsions;    nanoemulsions;    hydrogels;    solid lipid nanoparticles;   

DOI  :  10.3390/pr4020017

来源: DOAJ

【 摘 要 】

Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.

【 授权许可】

Unknown