Continuous preparation of O/W nano-emulsion by the treatment of a coarse emulsion under subcritical water conditions

Seiko Katagi, Yukitaka Kimura, Shuji Adachi

Research output: Contribution to journalArticle

15 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1376-1380
Number of pages5
JournalLWT - Food Science and Technology
Volume40
Issue number8
DOIs
Publication statusPublished - Oct 1 2007
Externally publishedYes

Keywords

  • Homogenization
  • Nano-emulsion
  • O/W emulsion
  • Subcritical water

ASJC Scopus subject areas

  • Food Science

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