Emulsions stabilized by multi-layer interfaces
- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||multi-layer, emulsion, stability, charge, mass transfer, interface, shelf life|
How does it work?
|Primary objective||The method combines stabilization and structure formation processes with the aim of increasing the shelf life and improving product quality|
|Working principle|| Formation of multi-layer interfaces by self assembly or alternating adsorption of food grade poly-anions and poly-cations; physico-chemical interactions, i.e. formation of an electrical potential caused by changing charges.|
|Important process parameters||pH-value, temperature, separation conditions|
|Important product parameters||charge, charge density, solubility, viscosity of continuous phase|
What can it be used for?
|Products||oil-in-water emulsions (o/w)|
|Operations||Emulsification – encapsulation of sensitive food ingredients (vitamins, probiotics, secondary plant products)|
|Solutions for short comings||The method answers potential industrial needs like “production of emulsion systems with extremely reduced mass transfer between dispersed phase and ambience”|
What can it NOT be used for?
|Products||Organic food products containing no additives (E-numbers)|
|Operations||Conventional coating / encapsulation|
|Other limitations||Substances for formation of multi-layer interfaces have to be food grade|
|Risks or hazards||Not known|
|Maturity||Multi-layer formation is state of the art in lab-scale. For scaling up to industrial scale innovative techniques have to be developed. Lab-scale procedures can not meet the requirements of industrial production.|
|Modularity /Implementation||Multi-layer technique should be inserted into existing production lines, but special process steps including technical realization have to be developed.|
|Consumer aspects||Food grade materials will have no problems with respect to consumer acceptance. Use of additives (E-numbers) may be more critical|
|Legal aspects||Used substances have to be permitted|
|Environmental aspects||No information, no problems expected|
Facilities that might be interesting for you
|Institutes||Max Planck Institute of Colloids and Interfaces, IUT Dijon, University of Massachusetts Amherst, Iowa State University, DIL|
|Companies||Nichirei Corporation, Mitsui Chemicals Inc., CENTIV|
|References|| 1. Wackerbarth, H., Schön, P., Bindrich, U. Preparation and Characterization of Multilayer Coated Microdroplets: Droplet Deformation Simultaneously Probed by Atomic Force Spectroscopy and Optical Detection, Langmuir, 2009, 25 (5) 2636-2640.
2. Grigoriev, D. O., Miller, R.: Mono- and multilayer covered drops as carriers. Current Opinion in Colloid & Interface Science, 2009, 14, 48-59.
3. Yeun Suk, Gu; Decker, E. A.; McClements, D. J.: Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: <beta>-lactoglobulin-<iota>-carrageenan-gelatin. Journal of Food Engineering, 2007, 80 (4), 1246-1254.
4. Utai, Klinkesorn et al.: Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology. Journal of Agricultural and Food Chemistry 2005, 53 (11), 4561-4566.
5. Shaw, L. A. et al.: Spray-dried multilayered emulsions as a delivery method for <omega>-3 fatty acids into food systems. Journal of Agricultural and Food Chemistry. 2007, 55 (11), 3112-3119.
6. Aoki, T. et al.: Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique. Food Hydrocolloids 2005, 19 (2), 209-220.
7. Aiqian, Ye; Harjinder, Singh: Formation of multilayers at the interface of oil-in-water emulsion via interactions between lactoferrin and <beta>-lactoglobulin. Food Biophysics, 2007, 2 (4), 1557-1858.
8. Someya Kosuke et al., Mitsui Toatsu Chemicals Japan, Multilayer emulsion particle, Patent JP 5222108, Aug 31, 1993.
9. Ogawa S, Decker EA, McClements DJ. Production and characterization of O/W emulsions containing droplets stabilized by lecithin–chitosan–pectin mutilayered membranes. Journal of Agricultural and Food Chemistry. 2004, 52 (11):3595–600.
pH-value, temperature, separation conditions charge, charge density, solubility, viscosity of continuous phase not applicable 2.2.3 physical, chemical stabilizing, structure forming nanotechnology FSTA, Sci-finder, Science direct Key-words: “Multi-layer” refined by emulsion WikiSysop :Template:Review document :Template:Review status