Melt emulsification—Is there a chance to produce particles without additives?--颗粒学报PARTICUOLOGY

Köhler, K., Hensel, A., Kraut, M., & Schuchmann, H. P. (2011). Melt emulsification—Is there a chance to produce particles without additives? Particuology, 9(5), 506–509. https://doi.org/10.1016/j.partic.2011.03.009

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

Karsten Köhler^a *, Andreas Hensel ^b, Manfred Kraut ^b, Heike P. Schuchmann ^a

a Food Process Engineering, Karlsruhe Institute of Technology (KIT), Germany
b Mikroverfahrenstechnik, Karlsruhe Institute of Technology (KIT), Germany

10.1016/j.partic.2011.03.009

Volume 9, Issue 5, October 2011, Pages 506-509

Received 14 April 2010, Revised 15 February 2011, Accepted 14 March 2011, Available online 5 August 2011.

E-mail: karsten.koehler@kit.edu

Highlights

Abstract

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 °C instead of max. 70 °C) 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.

Graphical abstract

Keywords

Melt emulsification; Dispersion; Emulsion; Homogenization; Mixing; Milk; Cream; Wax

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