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Production of vegetable oil in milk emulsions using membrane emulsification

Gutierrez, G. ; Rayner, Marilyn LU and Dejmek, Petr LU orcid (2009) Engineering with Membranes 2008 Conference 245(1-3). p.631-638
Abstract
The production of emulsions using milk as the continuous phase has a number of applications of interest from the food industry's point of view. In addition, producing an emulsion with a narrow drop size distribution is interesting since their increased stability could avoid Oswald ripening and creaming. Membrane emulsification is a novel technique which helps to obtain a narrower distribution compared to other emulsification techniques such as homogenizers or ultrasound. Moreover the use of membrane emulsification may reduce the energy cost. The food industry is interested in reducing the use of food additives, both to save money and increase consumer acceptance. Therefore the aim of this work was to investigate the use of the intrinsic... (More)
The production of emulsions using milk as the continuous phase has a number of applications of interest from the food industry's point of view. In addition, producing an emulsion with a narrow drop size distribution is interesting since their increased stability could avoid Oswald ripening and creaming. Membrane emulsification is a novel technique which helps to obtain a narrower distribution compared to other emulsification techniques such as homogenizers or ultrasound. Moreover the use of membrane emulsification may reduce the energy cost. The food industry is interested in reducing the use of food additives, both to save money and increase consumer acceptance. Therefore the aim of this work was to investigate the use of the intrinsic emulsifying capacity of milk proteins to act as stabilizers for oil droplets produced by membrane emulsification. Using tubular SPG membrane (4.8 mu m pore diameter) in recirculation mode, at dispersed phase fluxes of either 5 L/hm(2) or 50 L/hm(2), a stable final emulsion of 30% w/w oil was obtained. The fat globule size distribution was more bimodal at higher oil concentrations and at the higher flux. (Less)
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
Membrane emulsification, Operating parameters, Drop size, Milk, proteins
host publication
Desalination
volume
245
issue
1-3
pages
631 - 638
publisher
Elsevier
conference name
Engineering with Membranes 2008 Conference
conference location
Algarve, Portugal
conference dates
2008-05-25 - 2008-05-28
external identifiers
  • wos:000269141300061
  • scopus:67650723173
ISSN
0011-9164
1873-4464
DOI
10.1016/j.desal.2009.02.030
language
English
LU publication?
yes
id
fa4ae326-82e6-4bda-9b44-265a5fcd94de (old id 1477046)
date added to LUP
2016-04-01 12:04:57
date last changed
2021-03-24 05:18:38
@inproceedings{fa4ae326-82e6-4bda-9b44-265a5fcd94de,
  abstract     = {The production of emulsions using milk as the continuous phase has a number of applications of interest from the food industry's point of view. In addition, producing an emulsion with a narrow drop size distribution is interesting since their increased stability could avoid Oswald ripening and creaming. Membrane emulsification is a novel technique which helps to obtain a narrower distribution compared to other emulsification techniques such as homogenizers or ultrasound. Moreover the use of membrane emulsification may reduce the energy cost. The food industry is interested in reducing the use of food additives, both to save money and increase consumer acceptance. Therefore the aim of this work was to investigate the use of the intrinsic emulsifying capacity of milk proteins to act as stabilizers for oil droplets produced by membrane emulsification. Using tubular SPG membrane (4.8 mu m pore diameter) in recirculation mode, at dispersed phase fluxes of either 5 L/hm(2) or 50 L/hm(2), a stable final emulsion of 30% w/w oil was obtained. The fat globule size distribution was more bimodal at higher oil concentrations and at the higher flux.},
  author       = {Gutierrez, G. and Rayner, Marilyn and Dejmek, Petr},
  booktitle    = {Desalination},
  issn         = {0011-9164},
  language     = {eng},
  number       = {1-3},
  pages        = {631--638},
  publisher    = {Elsevier},
  title        = {Production of vegetable oil in milk emulsions using membrane emulsification},
  url          = {http://dx.doi.org/10.1016/j.desal.2009.02.030},
  doi          = {10.1016/j.desal.2009.02.030},
  volume       = {245},
  year         = {2009},
}