膜乳化法による食品エマルションの調製　（第４報）　油脂含浸処理膜によるＷ／Ｏ食品エマルションの調製法

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  • Methods for Preparation of W/O Food Emulsions using the Membrane Immersed with Oils and Fats.
  • ユシ ガンシン ショリ マク ニヨル W O ショクヒン エマルション ノ チ

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We prepared W/O emulsions from food ingredients using the hydrophilic microporous glass membranes immersed with oils and fats or an oil phase. We investigated methods and conditions for preparation of a monodispersed emulsion by this technology. As the result, a monodispersed emulsion could be prepared by selecting appropriate operating conditions, such as the concentration of emulsifiers and the revolutions per minute of the emulsification vessel. The average dispersed droplet diameter of the emulsions was proportional to the average pore diameter of the membrane. And the plotted straight line had a slope of nine, under using corn oil for continuous phase and the revolutions per minute of the emulsification vessel at 400 min-1 But the greater the revolutions were the smaller the average dispersed droplet diameter was. By a membrane emulsification system, the flux of the dispersed phase was too low in case of using a general hydrophobic membrane. So, it had been difficult to make this system practical for large-scale application. But using the hydrophilic microporous glass membranes immersed with the oil phase, it was possible to increase the flux of the dispersed phase or the preparation rate of monodispersed emulsions to about 20 times.

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