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Emulsification is the process of dispersing two or more immiscible liquids together to form a semistable mixture. In food applications, these two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of a food-grade emulsifier (surfactant).
Chemistry. Emulsification is the process of mixing immiscible liquids with a surfactant to form droplets dispersed in a continuous phase, allowing the incorporation of aqueous solutions into lipids or vice versa. AI generated definition based on: Advances in Colloid and Interface Science, 2022. Add to Mendeley. Set alert.
The emulsification mechanism and applications of the main emulsification devices were summarized in Table 1. The selection of the suitable emulsification device depends on the volume, nature of the starting mixture, the desired physicochemical properties of the final emulsion and the cost of the emulsification process (McClements, 2005). In the ...
Emulsification is a common process in the production in many non-solid foods. These food-emulsions often have high disperse phase volume fractions and slow emulsifier dynamics, giving rise to substantial coalescence during emulsification. Optimal design and operation of food-emulsification requires experimental methods to study how ...
Emulsification: The process of making emulsion where the breakdown of large fat globules into uniform small droplets occurs by means of mechanical or chemical force. Dispersed phase and continuous phase : The droplet phase is termed as the dispersed phase and the surrounding phase is known as continuous phase ( Boom, 2008 ).
Emulsification is the process of blending biocrude with diesel/biodiesel using surfactants to reduce interfacial tension, creating an emulsified mixture that can be used as a transportation fuel with enhanced combustion efficiency and performance. Science of The Total Environment, 2024. About this page.
Emulsification is associated to an important increase of the interfacial area ΔA which requires, from a thermodynamic point of view, a work on the system proportional to the interfacial tension, γ, that is W = γ∆A. Thus, we can say that the larger is the energy transferred to the system during emulsification, the larger may be this work ...
Low-energy emulsification is mainly based on the control of interfacial phenomenon at the boundary between oil and water phases and relies strongly on the nature of the surfactant molecules present, for example, their solubility and molecular geometry (Date et al., 2010; Saberi et al., 2013).
Fig. 1. Droplet size evolution data obtained from emulsification experiments in the presence of 1% Tween 20 containing 10% ( ), 20% ( ) and 50% ( ) of the dispersed phase volume fraction of rapeseed oil. As can be seen the droplet break-up and coalescence rates (as defined by (Niknafs et al., 2011)) are the same for all dispersed phase volumes.
Emulsification is an important characteristic of protein ingredients during the manufacture of different formulated foods. The amphiphilic characteristics of proteins and peptides governs the interaction between oil and water at the interface. In addition, the hydrophobicity, conformational flexibility and amino acid composition have a major ...