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Emulsions stabilized by multi-layer interfaces

Identification

Key words multi-layer, emulsion, stability, charge, mass transfer, interface, shelf life
Latest version 2012/07/17
Completed by DIL

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.
Images
Additional effects
  • Improvement of emulsion stability with respect to coalescence and chemical reactions by maximum reduction of mass transfer (i.e. oxygen, metal ions, …)
  • Incorporation of substances with unpleasant taste,so that this is no longer perceived
  • control of bio- availability of incorporated substances
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

Implementation

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

Further Information

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.



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Created by Ollewa on 2 March 2011, at 22:49