抄録
There are many kinds of the emulsifying equipments for food industries. Most of them are originally developed for the other industries, i.e., chemical, pharmaceutical and cosmetics. We can use formulas and mechanical forces to make emulsions. The important factors for formulation are the surface tension, the electrostatic attraction/repulsion, and the differences of gravity/density. On the other hand, shear, impact and cavitation forces can be used as mechanical forces. Normally, mechanical forces play main roles in emulsification process, but emulsifiers and stabilizers are used to improve the process. It is important to combine appropriately the formulation factors with the mechanical forces to obtain emulsions with good qualities. Recently, the balanced combination among formulas, rawmaterials, manufacturing-process and emulsifying equipments is more required. In the future, it should be more difficult to scale-up the emulsifying process, because of more complicated formulas to cope with numerous varieties of new emulsions products.
