R Food and Culinary Science A Y N E R • D E J M Emulsions are found in a wide variety of food products, pharmaceuticals, paints, E K and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore, understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Engineering Aspects Emulsification and Homogenization describes the state-of-the-art technology E N and brings together aspects from physical chemistry, fluid mechanics, and G chemical engineering. The book explores the unit operations used in emulsifica- I N tion and homogenization processes, using fundamental theory from different fields E o f E to discuss design and function of different emulsification techniques. R I N Food Emulsification This book summarizes the present understanding of the involved physical–chemi- G cal processes as well as specific information about the limits and possibilities for A S the different types of emulsifying equipment. It covers colloidal chemistry and P engineering aspects of emulsification and discusses high-energy and low-energy E a n d C emulsification methods. The chapters highlight low-energy emulsification process- T Homogenization es such as membrane emulsification that are now industrially feasible. Dramatical- S ly more energy-efficient processes are being developed, and this book clarifies O F their present limitations, such us scale-up and achievable droplet sizes. F O O Features D E • Describes state-of the-art technology of emulsification and homogenization M U processes L • Brings together aspects from physical chemistry, fluid mechanics, and S I chemical engineering F I • Presents formulation aspects of emulsions with respect to stability C A and function T I • Brings together fundamental theory from different fields to discuss O design and function of different emulsification techniques N • Compares high-energy, low thermodynamic efficiency methods A N with alternative low-energy, higher-efficiency processes D H The present literature on emulsification is, to a large degree, influenced by the O M division between physical chemistry, fluid dynamics, and chemical engineering. O Written by experts drawn from academia and industry, this book brings those G areas together to provide a comprehensive resource that gives a deeper under- E N standing of emulsification and homogenization in food product development. I Z A T I O E D I T E D B Y N M a r i l y n R a y n e r K16909 P e t r D e j m e k ISBN: 978-1-4665-8043-5 90000 9 781466 580435 Engineering Aspects o f Food Emulsification a n d Homogenization Contemporary Food Engineering Series Editor Professor Da-Wen Sun, Director Food Refrigeration & Computerized Food Technology National University of Ireland, Dublin (University College Dublin) Dublin, Ireland http://www.ucd.ie/sun/ Engineering Aspects of Food Emulsification and Homogenization, edited by Marilyn Rayner and Petr Dejmek (2015) Handbook of Food Processing and Engineering, Volume II: Food Process Engineering, edited by Theodoros Varzakas and Constantina Tzia (2014) Handbook of Food Processing and Engineering, Volume I: Food Engineering Fundamentals, edited by Theodoros Varzakas and Constantina Tzia (2014) Juice Processing: Quality, Safety and Value-Added Opportunities, edited by Víctor Falguera and Albert Ibarz (2014) Engineering Aspects of Food Biotechnology, edited by José A. Teixeira and António A. Vicente (2013) Engineering Aspects of Cereal and Cereal-Based Products, edited by Raquel de Pinho Ferreira Guiné and Paula Maria dos Reis Correia (2013) Fermentation Processes Engineering in the Food Industry, edited by Carlos Ricardo Soccol, Ashok Pandey, and Christian Larroche (2013) Modified Atmosphere and Active Packaging Technologies, edited by Ioannis Arvanitoyannis (2012) Advances in Fruit Processing Technologies, edited by Sueli Rodrigues and Fabiano Andre Narciso Fernandes (2012) Biopolymer Engineering in Food Processing, edited by Vânia Regina Nicoletti Telis (2012) Operations in Food Refrigeration, edited by Rodolfo H. Mascheroni (2012) Thermal Food Processing: New Technologies and Quality Issues, Second Edition, edited by Da-Wen Sun (2012) Physical Properties of Foods: Novel Measurement Techniques and Applications, edited by Ignacio Arana (2012) Handbook of Frozen Food Processing and Packaging, Second Edition, edited by Da-Wen Sun (2011) Advances in Food Extrusion Technology, edited by Medeni Maskan and Aylin Altan (2011) Enhancing Extraction Processes in the Food Industry, edited by Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat (2011) Emerging Technologies for Food Quality and Food Safety Evaluation, edited by Yong-Jin Cho and Sukwon Kang (2011) Food Process Engineering Operations, edited by George D. Saravacos and Zacharias B. Maroulis (2011) Biosensors in Food Processing, Safety, and Quality Control, edited by Mehmet Mutlu (2011) Physicochemical Aspects of Food Engineering and Processing, edited by Sakamon Devahastin (2010) Infrared Heating for Food and Agricultural Processing, edited by Zhongli Pan and Griffiths Gregory Atungulu (2010) Mathematical Modeling of Food Processing, edited by Mohammed M. Farid (2009) Engineering Aspects of Milk and Dairy Products, edited by Jane Sélia dos Reis Coimbra and José A. Teixeira (2009) Innovation in Food Engineering: New Techniques and Products, edited by Maria Laura Passos and Claudio P. Ribeiro (2009) Processing Effects on Safety and Quality of Foods, edited by Enrique Ortega- Rivas (2009) Engineering Aspects of Thermal Food Processing, edited by Ricardo Simpson (2009) Ultraviolet Light in Food Technology: Principles and Applications, Tatiana N. Koutchma, Larry J. Forney, and Carmen I. Moraru (2009) Advances in Deep-Fat Frying of Foods, edited by Serpil Sahin and Servet Gülüm Sumnu (2009) Extracting Bioactive Compounds for Food Products: Theory and Applications, edited by M. Angela A. Meireles (2009) Advances in Food Dehydration, edited by Cristina Ratti (2009) Optimization in Food Engineering, edited by Ferruh Erdoˇgdu (2009) Optical Monitoring of Fresh and Processed Agricultural Crops, edited by Manuela Zude (2009) Food Engineering Aspects of Baking Sweet Goods, edited by Servet Gülüm Sumnu and Serpil Sahin (2008) Computational Fluid Dynamics in Food Processing, edited by Da-Wen Sun (2007) Engineering Aspects o f Food Emulsification a n d Homogenization E D I T E D B Y M a r i l y n R a y n e r P e t r D e j m e k Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business Cover Image: Structural ensemble of the cyclin-dependent kinase inhibitor p27Kip1 (shown by colored ribbons) bound to the Cdk2/cyclin complex (blue-white surface). 100 residue long p27 tail coordinates were derived from the molecular dynamics simulation of the full protein [J. Mol. Biol. 2008, vol. 376, 827-838]. 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Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Dedication For our families, teachers, and mentors. “Love many, trust few, and always paddle your own canoe.” Contents Series Preface ............................................................................................................xi Series Editor ...........................................................................................................xiii Preface......................................................................................................................xv Editors .....................................................................................................................xix Contributors ............................................................................................................xxi Synopsis ...............................................................................................................xxiii Section i emulsion Fundamentals Chapter 1 Scales and Forces in Emulsification .....................................................3 Marilyn Rayner Chapter 2 Emulsion Formation and Instability ...................................................33 Björn Bergenståhl Chapter 3 Formulation of Emulsions ..................................................................51 Marie Wahlgren, Björn Bergenståhl, Lars Nilsson, and Marilyn Rayner Chapter 4 Particle-Stabilized Emulsions ..........................................................101 Malin Sjöö, Marilyn Rayner, and Marie Wahlgren Section ii High-energy Processes Chapter 5 Droplet Breakup in High-Pressure Homogenizers ..........................125 Andreas Håkansson Chapter 6 High-Pressure Homogenizer Design ................................................149 Fredrik Innings ix