Effect of emulsifiers on the preparation of food-grade oil-in-water emulsions using a straight-through extrusion filter
作者： Isao Kobayashi , Mitsutoshi Nakajima
DOI: 10.1002/1438-9312(200211)104:11<720::AID-EJLT720>3.0.CO;2-E
关键词: Sorbitan monolaurate 、 Sucrose 、 Microchannel 、 Oil droplet 、 Dispersity 、 Fatty acid ester 、 Filter (aquarium) 、 Extrusion 、 Chromatography 、 Materials science
摘要: This paper describes the preparation characteristics of food-grade soybean oil-in-water (O/W) emulsions using a novel straight-through extrusion filter, named silicon microchannel (MC). Polyglycerol fatty acid ester (PGFE), polyoxyethelene sorbitan monolaurate (Tween 20), and sucrose were tested as emulsifiers. Optical observations emulsification process exhibited that monodisperse oil droplets stably formed from an oblong MC for PGFE Tween 20. The effect emulsifier on behavior is discussed. selected PGFE- 20-containing systems enabled us to prepare O/W with droplet diameters 38—39 μm coefficients variation below 3% 16 μm-equivalent channel diameter.
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