LAPSE:2018.0167
Published Article
LAPSE:2018.0167
Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties
July 30, 2018
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.
Keywords
electrostatic deposition, emulsions, homogenization, hydrogels, nanoemulsions, post-homogenization, solid lipid nanoparticles
Subject
Suggested Citation
Bai L, McClements DJ. Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties. (2018). LAPSE:2018.0167
Author Affiliations
Bai L: College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
McClements DJ: Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia [ORCID]
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Journal Name
Processes
Volume
4
Issue
2
Article Number
E17
Year
2016
Publication Date
2016-05-17
Published Version
ISSN
2227-9717
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PII: pr4020017, Publication Type: Review
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LAPSE:2018.0167
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doi:10.3390/pr4020017
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Jul 30, 2018
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