(1) Introductory Remarks (DJM) - UMass · Functional Ingredients “Emulsifier” – A...
Transcript of (1) Introductory Remarks (DJM) - UMass · Functional Ingredients “Emulsifier” – A...
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3rd Food Emulsions
Short CourseNovember 13th & 14th, 2008
University of Massachusetts
David Julian McClements
University of Massachusetts
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Program Objectives
• Review Basic Principles of Emulsion
Science & Technology
• Highlight Role of Functional Ingredients in
Food Emulsions
• Review Instruments and Methodology to
Prepare and Characterize Food Emulsions
• Highlight Important New Developments in
Emulsion Science & Technology
www.ifr.ac.uk
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• Development & Improvement of Emulsion-Based Food Products
– Texture, Appearance, Flavor, Shelf-life
– Cost, Healthfulness, Label-Friendliness
• Encapsulation, Protection & Delivery of Functional Components
– Protection of Labile Ingredients
– Controlled or Triggered Release
Emulsion Science & Technology:
Importance to Food Industry
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Emulsion Science & Technology:Advantages for the Food Industry
• Problem Solving: More rapid solution of
formulation & processing problems
• Innovation: More rapid development of
innovative products and processes (Intellectual
Property)
• Efficiency: More rapid conversion of product
concepts into real food products
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Food Emulsions
Milk & BeveragesMayonnaise &
Salad DressingsSauces & Dips
Ice Cream &
Deserts
Butter & Spreads Powdered Products
(Creamers, soups,
gravies)
A diverse group of products with various appearances,
textures, stabilities and flavors, but structural similarities
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Emulsions
An emulsion consists of two immiscible liquids (usually
oil and water), with one liquid being dispersed as small
spherical droplets in the other liquid.
Dispersed
Phase
Continuous
Phase
Characteristics:• Thermodynamically unstable
• Particle Diameter (0.1 to 100 µµµµm)
• Optically Opaque
• Low Surfactant-to-Oil ratio (<1:10)
• High Surface Area (3 m2/g)
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Microemulsions
A microemulsion is a mixture of oil, water & surfactant
containing colloidal aggregates
Characteristics:• Thermodynamically stable
• Particle Diameter (5 to 50 nm)
• Optically Transparent
• High Surfactant-to-Oil ratio (> 1:1)
• High Surface Area (300 m2/g)
Nabil Naouli
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Nanoemulsions
A nanoemulsion consists of two immiscible liquids
(usually oil and water), with one liquid being dispersed
as very small spherical droplets in the other liquid.
Characteristics:• Thermodynamically unstable
• Particle Diameter (10 to 100 nm)
• Optically Transparent
• Intermediate Surfactant-to-Oil ratio (≈≈≈≈ 1:1)
• High Surface Area (30 m2/g)
(Wooster TJ et al, Langmuir 2008)
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Emulsion Science & Technology
• Multidisciplinary Subject
– Traditional: Colloid & Interface Science,
Polymer Science, Physical Chemistry,
Analytical Chemistry, Physics, Process
Engineering
– Foods: Food Chemistry, Sensory Science,
Physiology, Nutrition, Psychology, Social
Science
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Application of Emulsion Science: Understanding & Controlling Food Properties
Ingredients• Oil
• Water
• Emulsifiers
• Texture Modifiers
• Solutes
Final Product• Taste
• Texture
• Appearance
• Shelf Life
• Nutrition
Molecular Colloidal StructuralPhysicochemical Sensory &
Physiological
Process
Mix, Homogenize,
Heat, Cool, Store,
Transport, Prepare
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Overview of Program
• Day 1: Background & Properties
– Terminology
– Droplets: Properties & Characterization
– Ingredient Functionality
– Emulsion Formation & Stability
– 6:00 pm. Reception/Dinner (Room 1009)
• Day 2: Rheology & Novel Delivery Systems
– Emulsion Appearance, Flavor, Rheology
– Novel Emulsions & Delivery Systems
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D. Julian McClements
Professor, Department of Food Science University of
Massachusetts, Amherst, MA, USA
Expertise: Food colloids and emulsions; Protein
functionality in foods; Fat crystallization; Ultrasonic
techniques; Development of nutraceuticals.
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Jochen Weiss
Professor, Department of Food Science & Biotechnology,
University of Hohenheim, Garbenstr. 25, 70593 Stuttgart,
Germany
Expertise: Food biophysics; anti-microbial delivery
systems; interfaces in biological systems; nanotechnology;
high-intensity ultrasound; ingredient modifications.
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Terminology & Definitions
Clarifying Terminology• Emulsions, Micro-emulsions & Nano-emulsions
• Functional Ingredients• Emulsifiers & Surfactants
• Thickening & Gelling Agents
• Weighting Agents
• Homogenization
• Emulsion Stability
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Emulsions, Microemulsions and
Nanoemulsions
> 1:1Clear-
Cloudy
Yes5 – 50
nm
Micro-
emulsion
≈ 1:1Clear-
Cloudy
No10 – 100
Nm
Nano-
emulsion
< 1:10OpaqueNo0.1 -100
µm
Emulsion
Surfactant:
Oil
AppearanceT/D
Stability
DiameterName
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Functional Ingredients
“Emulsifier”
– A surface-active molecule that adsorbs to an oil-water
interface and forms a protective membrane
“Texture Modifier”
– Thickening agent: An ingredient that increases viscosity or
forms gels because of its large molecular dimensions
– Gelling agent: An ingredient that increases viscosity or forms
gels because of intermolecular cross-links
“Weighting Agent”
– An ingredient that matches the densities of the dispersed and
continuous phases
“Stabilizer”
– An ingredient that improves the stability of an emulsion
−−−−S−−−−S−−−−
Surfactant
Polymer
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Homogenization
Off12 3
4
Homogenization
Homogenizer
Homogenization: The process of converting oil and water
phases into an emulsion, or of reducing the size of the droplets
in an existing emulsion.
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Stability
Flocculation
Kinetically
Stable
Coalescence
or
Ostwald
Ripening
Gravitational
Separation
(Creaming or
Sedimentation)
Phase
Separation
Kinetic Stability: Ability of emulsion to resist changes in its
properties during storage or when exposed to specific
environmental conditions
Emulsions are
Thermodynamically
unstable
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Emulsion Type
Water-in-Oil
(W/O)
Water-in-Oil-in-Water
(W/O/W)
Oil-in-Water
(O/W)
Oil-in-Water-in-Water
(O/W/O)
Conventional Emulsions Multiple Emulsions
Emulsion Type: Description of the spatial arrangement of the
oil and water phases in an emulsion.
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Structured Emulsions: Emulsion-based Delivery Systems
Structural
Design
Lipid
DropletsFilled Lipid
Droplets
Solid Lipid
Nanoparticles
Filled
Liposomes
Filled
Hydrogel Beads
LiposomesHydrogel
Beads
Multilayer
Droplets
Colloidomes
Nano-emulsions
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Terminology & Definitions
Clarifying Terminology• Always be sure that you are using or
interpreting the terms used to describe
emulsions correctly