Journal article
One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches
School of Physics and Astronomy, University of Edinburgh, Peter Guthrie Tait Road, Edinburgh, EH9 3FD, UK. paul.clegg@ed.ac.uk.1
Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.2
Multiple emulsions have great potential for application in food science as a means to reduce fat content or for controlled encapsulation and release of actives. However, neither production nor stability is straightforward. Typically, multiple emulsions are prepared via two emulsification steps and a variety of approaches have been deployed to give long-term stability.
It is well known that multiple emulsions can be prepared in a single step by harnessing emulsion inversion, although the resulting emulsions are usually short lived. Recently, several contrasting methods have been demonstrated which give rise to stable multiple emulsions via one-step production processes.
Here we review the current state of microfluidic, polymer-stabilized and particle-stabilized approaches; these rely on phase separation, the role of electrolyte and the trapping of solvent with particles respectively.
Language: | English |
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Year: | 2016 |
Pages: | 998-1008 |
ISSN: | 17446848 and 1744683x |
Types: | Journal article |
DOI: | 10.1039/c5sm01663k |