Characteristics and Applicability of The Membrane Emulsification Method for Preparation of Food Emulsions.

摘要: The membrane emulsification method, a new application technology of properties, is described in relating with preparation characteristics monodispersed food emulsions. For preparing o/w emulsions, the microporous has to be hydrophilic wet well continuous (water) phase, and hydrophobic for w/o Commonly, dispersing phase (water or oil phase) dispersed directly into through pressure. emulsifying rate this system could not high enough because had kept without wetting during processes. On contrary, was improved considerably by preliminarily roughly emulsified emulsion as liquid via membrane. mean diameter distribution particles depended on pore size used, conditions.