Progress in Emulsification Techniques

Abstract

Emulsification techniques, that involve active agents, are widely in use today. Emulsification techniques for milk and milk products, as well as new emulsification methods such as membrane emulsification system, high pressure emulsification system and highly purified polyglycerol fatty acid ester are discussed.
The agglomeration of fat globules is promoted during whipping and freezing in cream and ice cream. To create fat globule structure and maintain stability of air cells, production conditions which control the rate of fat globule agglomeration are essential.
The new technique for membrane emulsification, allows control of dispersed droplet size. And uniform dispersed emulsion size is possible. High pressure emulsification runs continuously and require efficient, stable emulsification. Using a highly purified polyglycerol fatty acid ester, oil soluble flavor substances color and vitamins can be made transparent.