Melt emulsification-Is there a chance to produce particles without additives?

作     者：Karsten Khler Andreas Hensel Manfred Kraut Heike P. Schuchmann 

作者机构：Food Process Engineering Karlsruhe Institute of Technology (KIT) Mikroverfahrenstechnik Karlsruhe Institute of Technology (KIT) 

出 版 物：《Particuology》 (颗粒学报（英文版）)

年 卷 期：2011年第9卷第5期

页      面：506-509页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

基　　金：Supported by BASF SE within the scope of preliminary work for the JointLab IP3 A research initiative of BASF SE and Karlsruhe Institute of Technology (KIT) 

主　　题：Melt emulsification Dispersion Emulsion Homogenization Mixing Milk CreamWax 

摘      要：Melt emulsification is a well known process. Milk is thus homogenized for over 100 years. In the melt emulsification process, the future disperse phase is melted and dispersed into droplets, the size of which is controlled by an emulsification process. After emulsification, the droplets are cooled down and solid particles of spherical shape are formed. In order to realize melt emulsification processes, we developed the new SHM （Simultaneous Homogenizing and Mixing） nozzle, which enables us to mix separate phases directly into the droplet forming zone of homogenization nozzles. This molten milk fat globule can be homogenized at elevated fat content （up to 42 vol% instead of max. 17 vol%） and elevated temperatures （up to 150 ℃ instead of max. 70 ℃） without loosing product quality as for conventional homogenization processes. In addition, more than 80% of the energy costs can be saved and additional mixing units can be spared. This is realized by a controlled and quick dilution and cooling down of molten fat globules directly after their disruption in the nozzle itself. SHM-technology also allows for the dispersing of molten waxes. Instant cooling down after adjusting particle sizes also allows us to work without emulsifiers or other additives as absolutely required in conventional melt emulsification processes where molten droplets will coalesce upon their collisions in the homogenization nozzle. SHM-melt emulsification is thus an alternative to conventional milling processes, which are often limited by the stickiness of these products.