Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Technical paper
Preparation of High Concentration O/W and W/O Emulsions by the Membrane Phase Inversion Emulsification Using PTFE Membranes
Kanichi SUZUKIKoji HAYAKAWAYoshio HAGURA
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JOURNAL OPEN ACCESS

1999 Volume 5 Issue 2 Pages 234-238

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Abstract
A new phase inversion method was developed by modifying the membrane emulsification method with preliminary emulsification. A phase-inverted O/W emulsion of which the volume fraction of dispersed phase, φ, was higher than 0.5 was prepared by passing a pre-emulsified low concentration W/O emulsion (φ<0.5) through a hydrophilic polytetrafluoroethylene (PTFE) membrane. A hydrophobic PTFE membrane was used to prepare the phase-inverted W/O emulsion from the pre-emulsified O/W emulsion. The highest dispersed phase volume fraction, φmax, of the phase-inverted emulsions obtained in this study was 0.90 and 0.84 for the O/W and for the W/O type emulsions respectively. The phase-inverted high concentration emulsions showed high stability. The values of φmax as well as the stability of the phase-inverted emulsions depended on the kind and concentration of emulsifying agents used.
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© 1999 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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