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Emulsification: Established and Future Technologies

  • Chapter
Production, Handling and Characterization of Particulate Materials

Part of the book series: Particle Technology Series ((POTS,volume 25))

Abstract

Oil and water don’t mix, that is what everyone knows….but if you are able to convince them; it is very well possible to produce stable emulsions. For this you need the right technology, of which examples will be presented in this chapter, focusing both on established equipment (high pressure homogenization, rotor-stator systems, ultrasound) and technology that is currently developed (microfluidic technology, hybrid systems). Based on the droplet size that is generated and the energy that is required to do so, the technologies will be compared. Besides, attention is given to the emulsion ingredients that stabilize the oil-water interface, and prevent instability of the emulsion through sedimentation, flocculation, and/or coalescence. The chapter concludes with a short outlook on methods that are currently developed to determine emulsion stability, which we expect to become very useful, not only for emulsions but also for derived products.

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Authors and Affiliations

  1. Laboratory of Food Process Engineering, Department of Agrotechnology and Food Process Engineering, Wageningen University, Wageningen, The Netherlands

    Karin Schroën & Claire C. Berton-Carabin

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  1. Karin Schroën
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  2. Claire C. Berton-Carabin
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Correspondence to Karin Schroën .

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Editors and Affiliations

  1. Emeritus Professor, Chemical Engineering Department, Delft University of Technology, Pijnacker, The Netherlands

    Henk G. Merkus

  2. DSM Food Specialties & Delft University of Technology, Delft, The Netherlands

    Gabriel M.H. Meesters

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Schroën, K., Berton-Carabin, C.C. (2016). Emulsification: Established and Future Technologies. In: Merkus, H., Meesters, G. (eds) Production, Handling and Characterization of Particulate Materials. Particle Technology Series, vol 25. Springer, Cham. https://doi.org/10.1007/978-3-319-20949-4_8

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