To achieve a monomodal and stable emulsion with liquid coconut fat.
- Fully monomodal droplet size expected for increased stability.
- Droplet size below 10 μm is needed.
How did we achieve it?
Many products in the food industry exist in the form of an emulsion: dressings, sauces, spreads, creams and beverages to mention some examples1. Due to the importance of emulsification, different relatively new techniques to improve this process have been developed such as the membrane emulsification: a technology that aims to produce each droplet individually at large throughput.2 One of the advantages of the dynamically enhanced membrane technology is that it allows a controlled droplet size and size distribution facilitating monomodal behavior with reduced energy input. On the other hand, a small droplet size is achieved not only due to the pore size of the membrane but also by controlling the rotational speed of the inner cylinder and in that matter the wall shear stress: Higher rotation result in higher wall shear rates, producing smaller droplet sizes3,4 as the ones required for this application.
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