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Continuous preparation of O/W nano-emulsion by the treatment of a coarse emulsion under subcritical water conditions
Authors:Seiko Katagi
Affiliation:Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
Abstract:A coarse oil-in-water (O/W) emulsion, the oil phase of which was octanoic acid, was prepared at a very low surfactant concentration using a rotor/stator homogenizer. The emulsion was passed in a stainless steel tube immersed in an oil bath at 220 °C at a residence time of 60 s, and then mixed with the surfactant solution to produce a finely dispersed emulsion. The diameter of oil droplets in the fine emulsion was ca. 40 nm at the weight ratio of surfactant to oil of ca. 0.35 or higher.
Keywords:O/W emulsion   Nano-emulsion   Subcritical water   Homogenization
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