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Emulsion technology, a review.
1. DEPARTMENT OF ANIMAL SCIENCE,
UNIVERSITY OF IBADAN
A TERM PAPER
ON
EMULSION TECHNOLOGY, A REVIEW.
OLALERU, IBIKUNLE FUNSO
MATRIC NO: 166948
SUBMITTED TO
DR .A.B. OMOJOLA
1
2. Introduction
• With rapidly growing global population resulting in an ever-
increasing demand for food and new energy resources, there is
a significant demand for food, agriculture and biosystems
research to deliver food, drink, and biomaterials with low cost,
low environmental impact systems (Technology Review 2001)
• Agricultural and Biosystems researchers around the world are
focusing on every aspect of food chain from the farm to the
fork by adopting state-of-the-art technologies to turn raw
materials into food and biomaterials
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3. • To answer the complex set of engineering and scientific
challenges in the agri-food industry, innovation is needed for
new processes, products and tools
3
5. What is emulsion
• An emulsion is a colloidal system containing droplets of one
liquid dispersed in another, the two liquids being immiscible.
The droplets are termed the dispersed phase, and the liquid
that contains them is termed the continuous phase
• In food emulsions, the two liquids are oil and water
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6. • An emulsion also must contain an emulsifier, which coats the
emulsion droplets and prevents them from coalescing or
recombining with each other
• They are immiscible in aqueous solutions and more soluble in
liquid media, including the cell membrane(Obraztosov et al.,
2000)
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7. Oil-in-water and water-in-oil food emulsion such as mayonnaise
and margarine respectively can be industrially produced by
introducing energy through physical means in a mixer
equipment leading to shearing strains which will break up to
form one phase into the other.(Skurtys et al., 2008, Zwan et
al., 2006)
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8. A REVIEW
• Microfluidics is one of the top 10 emerging technologies that
will change the world market by having a profound impact on
the economy and how we live and work (Technology Review
2001)
• Microfluidics is generally defined as the science and
technology of systems that process or manipulate small (10-
18) litres of fluids, using channels with dimensions of a few to
hundreds of micrometers (Whitesides 2006)
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9. The technology
• Microfluidic device have potential to dispense chemicals in a
controlled manner at the scale of droplets to tailor the
properties of emulsion(Zwan et al., 2006)
• Microfludic technology has already been applied for detection
of mastitis in the animal prediction systems.(Choi et al., 2006)
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10. Forming an emulsion
• To form an emulsion, two liquids that do not normally mix
must be forced to do so. To understand how this is achieved,
we must first consider the forces between the molecules of a
liquid
• The water molecules are attracted to one another other by
hydrogen bonds
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11. Emulsion Formation
• An emulsion is formed when oil, water, and an emulsifier are
mixed together. Although there are different food emulsions,
they all contain these three components
• To form an emulsion, it is necessary to break up either the oil
or the water phase into small droplets that remain dispersed
throughout the other liquid. This requires energy and usually
is carried out using a mixer or a homogenizer
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12. Principles of Formation of a Stable Oil-In-Water
Emulsion
• Emulsifier is dispersed in the aqueous phase.
• Oil is added and the interfacial tension of each liquid is
reduced by the emulsifier
• Energy is supplied by beating or homogenizing the
mixture
• The oil phase is broken up into droplets, surrounded by
water
• Emulsifier adsorbs at the freshly created oil droplet
surfaces
• Small droplets are formed, protected by an interfacial layer
of emulsifier
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13. • The interfacial area of the oil becomes very large
• The aqueous phase spreads to surround each oil droplet
• The emulsion may become thick due to many small oil
droplets surrounded by a thin continuous phase
• If the interfacial film is strong, the emulsion will be stable
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14. Emulsifiers must be able to
• Adsorb at the interface between two liquids such as oil
and water
• Reduce the interfacial tension of each liquid, enabling
one liquid to spread more easily around the other
• Form a stable, coherent, viscoelastic interfacial film
• Prevent or delay coalescence of the emulsion droplets
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15. Natural Emulsifiers
• The best emulsifiers are proteins, which uncoil or denature and
adsorb at the interface and interact to form a stable interfacial
film
• The proteins of egg yolk tend to be the best emulsifiers, as
exemplified by their use in mayonnaise
• The caseins of milk are also excellent emulsifying agents
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16. Synthetic Emulsifiers or Surfactants
• Most synthetic emulsifiers would more correctly be termed
surfactants, because they are relatively small molecules
compared with proteins, and they are used mainly to aid in
dispersion of fat rather than to stabilize emulsions. Surfactants
such as mono- and diglycerides are added to shortening and to
cake mixes to aid in dispersion of the shortening
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17. Examples of Emulsions
• French dressing is an example of a temporary emulsion, or in
other words, an unstable emulsion that separates fairly soon
after formation
• The “emulsifiers” used here are the mustard and paprika.
Combining the ingredients and shaking them vigorously forms
the emulsion
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18. What is meat emulsion
In a meat emulsion, fine fat droplets are dispersed in an aqueous
medium containing
• soluble proteins, other soluble muscle constituents, segments
of muscle fibers and connective tissue fibers
• In a stable emulsion, each fat droplet is coated with a thin
layer of soluble protein which has been released into the
aqueous medium from the muscle fibers
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20. Emulsified Meat Manufacture
• There are two primary methods of manufacture. Both have
advantages and disadvantages
– Mixer Emulsifier (continuous system)
– Bowl Chopper (batch system)
• A bowl chopper is more efficient for extracting lean meat
proteins.
• A mixer emulsifier system is capable of higher through put.
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25. Conclusion
• Emulsion technology has help in improving and maintaining
agric-product shelf life and understanding their formation and
stability is important if the quality and shelf life of products
are to be maintained and improved
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26. References
Charley H, Weaver C. Foods: A Scientific Approach, 3rd ed.
Upper Saddle River, NJ: Prentice-Hall, 1998.
Choi, J., Y. Kim., H. Kim., W. Lee, and H.S. Gi. 2006. Lab-
on- a-chip for monitoring the quality of raw milk. J.
Microbiol. Biotechnol. 16: 1229-1235
Devendra Kumar* and V. K. Tanwar (2010).Utilization of
clove powder as Phytopreservative for chicken nuggets
preparation.
Dimov, I.K., J.L. Garcia-Cordero, J. O’Grady, C.R. Poulsen,
C. Viguier, L. Kent, P. Daly, B. Lincoln, M. Maher, R.
O’Kennedy, T.J. Smith, A.J. Ricco, and L.P. Lee. 2008.
Integrated microfluidic tmRNA purification and real-time
NASBA device for molecular diagnostics. Lab Chip 8: 26
27. McWilliams M. Foods: Experimental Perspectives, 4th ed.
Upper Saddle River, NJ: Prentice-Hall, 2001
Obraztsov VV, Neslund GG, Kornbrust ES, Flaim SF, Woods
CM. In vitor cellular effects perfluorochemicals correlate
with their cellular lipid solubility. Am J Physiol Lung
Cell Mol Physiol 2000; 278: L1018-24.
Skurtys, O, and J.M. Aguilera. 2008. Applications of
microfluidic devices in food engineering. Food Biophys.
3(1): 1-15
Technology Review. 2001. Emerging technologies that will
change the world. Massachusetts Institute of Technology.
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28. Walstra P. Dispersed systems—Basic considerations. In:
Fennema O, ed. Food Chemistry, 3rd ed. New York:
Marcel Decker, 1996.
Whitesides, G.M. 2006. The origins and the future of
microfluidics. Nature 442(27): 368-373.
Zwan, E.V., K. Schroen, K.V. Dijke, and R.M. Boom. 2006.
Visualization of droplet break-up in pre-mix membrane
emulsification using microfluidic devices. Colloid
Surface 277: 223-22.9
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