Production of fine emulsions at pilot scale for oil compounds encapsulation

► Coarse (2μm) and fine (200nm) oil-in-water emulsions were produced at pilot scale (5kg). ► Oil content and type of maltodextrin used influenced emulsion size and size distribution. ► Viscosity was smaller for submicron emulsions and decreased when increasing the oil content. ► No oil oxidation was...

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Bibliographic Details
Published in:Journal of food engineering 2013-04, Vol.115 (4), p.452-458
Main Authors: Turchiuli, Christelle, Lemarié, Nicolas, Cuvelier, Marie-Elisabeth, Dumoulin, Elisabeth
Format: Article
Language:English
Subjects:
Emulsification
Emulsion size distribution
Emulsions
Encapsulation
Feasibility
Foods
Life Sciences
Microencapsulation
Pilots
Submicron emulsion
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Summary:► Coarse (2μm) and fine (200nm) oil-in-water emulsions were produced at pilot scale (5kg). ► Oil content and type of maltodextrin used influenced emulsion size and size distribution. ► Viscosity was smaller for submicron emulsions and decreased when increasing the oil content. ► No oil oxidation was observed after processing and storage for two weeks. ► Submicron emulsions were stable for more than 2months. Feasibility of producing, at pilot scale (5kg), stable oil in water emulsions with size of 1–2μm and 100–200nm was investigated in relation with the oil content of the emulsion (4%, 8% and 12%w/w) and with the composition of the aqueous phase. Sunflower oil was used as a model for oil-based compounds. Acacia gum (AG) was used as emulsifier and protective support in association with maltodextrin (MD) with DE 12 or 21 (weight ratio MD/AG=3/2). Emulsions, with 40%w/w dry matter (carriers and oil), were produced using first a high shear disperser (30min) leading to coarse emulsions (∼2μm) and then a high pressure homogeniser (4min recirculation) leading to sub-micron emulsions (∼200nm). Viscosity, size and size distribution of emulsions were found to be mainly governed by the aqueous phase viscosity. Maltodextrin DE 12 leading to more viscous aqueous phases was found to be more efficient for the production of finer emulsions. Whatever the composition, no oil oxidation was observed after processing and after 2weeks storage. After 3weeks, coarse emulsions presented two phases whilst the submicron ones were stable after more than 2months.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2012.02.039