One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches

被引:87
|
作者
Clegg, Paul S. [1 ]
Tavacoli, Joe W. [1 ]
Wilde, Pete J. [2 ]
机构
[1] Univ Edinburgh, Sch Phys & Astron, Peter Guthrie Tait Rd, Edinburgh EH9 3FD, Midlothian, Scotland
[2] Inst Food Res, Norwich Res Pk, Norwich NR4 7UA, Norfolk, England
基金
英国生物技术与生命科学研究理事会;
关键词
IN-WATER EMULSIONS; COMPLEX EMULSIONS; PHASE-SEPARATION; OIL; FOOD; INVERSION; ENCAPSULATION; NANOPARTICLES; EMULSIFIERS; DISPERSIONS;
D O I
10.1039/c5sm01663k
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Multiple emulsions have great potential for application in food science as a means to reduce fat content or for controlled encapsulation and release of actives. However, neither production nor stability is straightforward. Typically, multiple emulsions are prepared via two emulsification steps and a variety of approaches have been deployed to give long-term stability. It is well known that multiple emulsions can be prepared in a single step by harnessing emulsion inversion, although the resulting emulsions are usually short lived. Recently, several contrasting methods have been demonstrated which give rise to stable multiple emulsions via one-step production processes. Here we review the current state of microfluidic, polymer-stabilized and particle-stabilized approaches; these rely on phase separation, the role of electrolyte and the trapping of solvent with particles respectively.
引用
收藏
页码:998 / 1008
页数:11
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