13. Zerkleinern und Stabilisieren von Tropfen beim Emulgieren

Stang, Michael T.; Schubert, Helmar

doi:10.1002/cite.330700917

Cited by 28 publications

(46 citation statements)

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“…(1) radial-diffusers (reproduced with the permission from [3]; Behrs Verlag, 2012); (2) examples for counter-jet-dispergator: jet-dispergator adapted from [24], Microfluidizer ® adapted from [25]; (3) axial flow nozzle-system. Radial diffusers contain an axially mobile valve seat [21,26] which enables the variation of the flow rate by varying the slit width. Counterjet dispergators include a collision area of two or more opposed jets of the emulsion [16,21].…”

Section: High-pressure Homogenizationmentioning

confidence: 99%

“…For example, flat valves are less energy efficient than orifices or the Microfluidizer geometries, esp. for oil in water (o/w)-emulsions containing high viscosity oil [23,26].…”

Section: High-pressure Homogenizationmentioning

confidence: 99%

“…Radial diffusers contain an axially mobile valve seat [21,26] which enables the variation of the flow rate by varying the slit width. Counterjet dispergators include a collision area of two or more opposed jets of the emulsion [16,21].…”

Section: Mixingmentioning

confidence: 99%

“…According to recent reports, droplet breakup occurs after passing the disruption valve. In orifices, for example, the droplets are first elongated in the inlet area [10] and then disrupted in the turbulent and cavitating flow in the discharge area [26,27]. On top of that, the components of the emulsions influence the flow regimes and thus the mechanisms predominantly responsible for droplet breakup [28][29][30][31].…”

Section: Mixingmentioning

confidence: 99%

See 3 more Smart Citations

Extending Applications of High-Pressure Homogenization by Using Simultaneous Emulsification and Mixing (SEM)—An Overview

Gall

Runde²,

Schuchmann

2016

Processes

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Conventional high-pressure homogenization (HPH) is widely used in the pharmaceutical, chemical, and food industries among others. In general, its aim is to produce micron or sub-micron scale emulsions with excellent product characteristics. However, its energy consumption is still very high. Additionally, several limitations and boundaries impede the usage of high-pressure homogenization for special products such as particle loaded or highly concentrated systems. This article gives an overview of approaches that have been used in order to improve the conventional high-pressure homogenization process. Emphasis is put on the 'Simultaneous Emulsification and Mixing' process that has been developed to broaden the application areas of high-pressure homogenization.

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Section: High-pressure Homogenizationmentioning

confidence: 99%

“…For example, flat valves are less energy efficient than orifices or the Microfluidizer geometries, esp. for oil in water (o/w)-emulsions containing high viscosity oil [23,26].…”

Section: High-pressure Homogenizationmentioning

confidence: 99%

Section: Mixingmentioning

confidence: 99%

Section: Mixingmentioning

confidence: 99%

See 2 more Smart Citations

Extending Applications of High-Pressure Homogenization by Using Simultaneous Emulsification and Mixing (SEM)—An Overview

Gall

Runde²,

Schuchmann

2016

Processes

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“…It may also serve for studying further essential parameters influencing droplet coalescence during and immediately after emulsification. Finally, the method has also been found helpful by those investigating possibilities of stabilising emulsions against droplet coalescence hydrodynamically by trying to develop stabilising zones (30) immediately following the area of size-reduction (29).…”

Section: Stability Of Emulsionsmentioning

confidence: 99%

Principles of Structured Food Emulsions: Novel formulations and trends

Schubert

Engel

Kempa

2006

13th World Congress of Food Science &Amp; Technology

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Most properties of food emulsions depend on emulsion microstructure, which is largely influenced by mean droplet diameter and droplet size distribution. The correlation between the properties and the microstructure is called property function. The process function describes the relationship between the microstructure and the process. If both functions are known, the properties of an emulsion may be derived directly from the process parameters. Although, for most food emulsions, the property functions are basically unknown, an example is discussed showing the functionality between important properties and the microstructure. The process function can be determined approximately by using the concept of energy density describing the relationship between mean droplet size and energy input per unit volume.The droplet size of an emulsion depends on the intensity and mechanism of droplet disruption and on the extent of superimposed or subsequent droplet coalescence. Recent experiments have shown that the emulsifier, by reducing the interfacial tension, does not improve droplet disruption. The reason for this fact will be discussed and shown that only the interfacial tension of the unoccupied interface is relevant for droplet comminution. Thus the result of emulsification with the same apparatus at constant energy density is only determined by the time the emulsifier needs to stabilise the newly formed interface. A novel method to measure droplet coalescence during or directly after emulsification is presented.Several methods suitable for the production of emulsions with the desired microstructure will be presented. Among these, newly developed valves inducing elongational flow have allowed for greatly increasing homogenisation efficiency in high pressure homogenisers and producing nanoemulsions with suitable emulsifier systems. Advances and new processes in emulsification with membranes and micro-structured systems as well as their potential will also be discussed.Finally, an example demonstrates how nanoemulsions can be used to design functional foods with the help of the principles of structured food emulsions including the property and process functions. Phytosterols may significantly reduce cholesterol levels in humans, if they are appropriately formulated. Due to their poor solubility in water and oil, product engineering is required to achieve satisfactory dose-responses. Their interface-activity and tendency towards interface crystallisation further requires the application of certain emulsifier systems. With reference to cell culture studies on the bioavailability of carotenoids, a property function for phytosterol loaded emulsions can be derived exemplarily showing how the concept of process and property functions can be applied for formulation and quality improvement of a product using the principles of structured food emulsions.

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Evaluation of a New High-Pressure Dispersion Unit (HPN) for Emulsification

Kolb

Viardot

Wagner

et al. 2001

Chem. Eng. Technol.

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Emulsification plays an important role in the formulation of lipophilic pharmaceutical agents. These substances are often included in the disperse phase of an oil‐in‐water emulsion. To reach a high bioavailability and a good long‐term stability, drop sizes much less than 1 micron are required. For the generation of such emulsions, energy densities of a quality which can only be reached in high‐pressure systems, are necessary. Actually available apparatus, such as high‐pressure homogenizers fitted with valves, microfluidizer or jet disperser, reach particle sizes of about 0.2 micron in continuous processes. It is indispensable to produce emulsions with smaller globules in order to receive a maximum of diversity in application. Therefore, dispersion units with a higher efficiency in drop breakup are needed. Especially in the case of parenterally administered medicament formulations an average particle size between 0.04 and 0.1 microns is requested which is up to now not reachable by continuous emulsification. In this study the drop breakup behavior of a new high‐pressure nozzle is investigated with the example of oil‐in‐water emulsions and compared to the breakup behavior of a state‐of‐the‐art nozzle and to available data published.

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13. Zerkleinern und Stabilisieren von Tropfen beim Emulgieren

Cited by 28 publications

References 0 publications

Extending Applications of High-Pressure Homogenization by Using Simultaneous Emulsification and Mixing (SEM)—An Overview

Extending Applications of High-Pressure Homogenization by Using Simultaneous Emulsification and Mixing (SEM)—An Overview

Principles of Structured Food Emulsions: Novel formulations and trends

Evaluation of a New High-Pressure Dispersion Unit (HPN) for Emulsification

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