Influence of major process and formulation parameters On microfluidized fat globule size distribution and example of a practical consequences

Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization

“…This heating resulting from the degradation of the high process energy input would influence the particles size in diverse way (Robin, Remillard, & Paquin, 1993). For example, in a similar O/W emulsion stabilized by proteins, a 10°C rise in temperature range of 40-70°C has allowed a reduction in the average size of the fatty globules by 6 to 15%, but this effect decreased above 80°C.…”

Production of sub-micron emulsions by ultrasound and microfluidization techniques

“…In general, inertial forces in turbulent flow along with cavitation are predominantly responsible for droplet disruption in microfluidizer (Dalgleish, Tosh, & West, 1996;Maa & Hsu, 1999;Robin, Blanchot, Vuillemard, & Paquin, 1992;Schultz et al, 2004). There are many studies regarding the application of microfluidizer in the homogenization of milk and dairy model emulsions (Dalgleish et al, 1996;McCrae, 1994;Olson et al, 2004;Robin et al, 1992, Robin, Remillard, & Paquin, 1993Strawbridge, Ray, Hallett, Tosh, & Dalgleish, 1995). Some workers believe microfluidization is superior because, EDS distributions appeared to be narrower and smaller in microfluidized emulsions than in the traditional emulsifying devices (Dalgleish et al, 1996;Pinnamaneni, Das, & Das, 2003;Robin et al, 1992;Strawbridge et al, 1995).…”

Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions

“…Emulsifiers have the ability to decrease the interfacial tension between the oil and water phases, thus reducing the pressure gradient required to deform and/or disrupt the droplets while forming the dispersion system (Robin et al 1993;Marie-France et al 1999). Therefore, the emulsifier is able to form a protective membrane that reduces the tendency for droplets to coalesce.…”