Continuous preparation of O/W nano-emulsion by the treatment of a coarse emulsion under subcritical water conditions |
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Authors: | Seiko Katagi |
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Affiliation: | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan |
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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. |
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Keywords: | O/W emulsion Nano-emulsion Subcritical water Homogenization |
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