METHODS FOR PREPARATION OF W O FOOD EMULS IONS USING THE MEMBRANE IMMERSED WITH OILS AND FATS/

We prepared W/O emulsions from food ingredients using the hydrophilic microporous glass membranes immersed with oils and fats or an oil phas e. We investigated methods and conditions for preparation of a monodis persed emulsion by this technology. As the re-suit, a monodispersed em ulsion could be prepared by selecting appropriate operating conditions , such as the concentration of emulsifiers and the revolutions per min ute of the emulsification vessel. The average dispersed droplet diamet er of the emulsions was proportional to the average pore diameter of t he membrane. and the plotted straight line had a slope of nine, under using corn oil for continuous phase and the revolutions per minute of the emulsification vessel at 400 min(-1). But the greater the revoluti ons were the smaller the average dispersed droplet diameter was. By a membrane emulsification system, the Aux of the dispersed phase was too low in case of using a general hydrophobic membrane. So, it had been difficult to make this system practical for large-scale application. B ut using the hydrophilic microporous glass membranes immersed with the oil phase, it was possible to increase the flux of the dispersed phas e or the preparation rate of monodispersed emulsions to about 20 times .