Case Study: Food - W/O/W Emulsions
“It was very clear from the outset, that there were great advantages to be gained by joining forces with Micropore Technologies."
Customer: Food Sector
Producing stable emulsions with low concentrations of emulsifer can be a challenge, producing multiple emulsions (Water-in-oil-in-water or W/O/W emulsions) under these conditions can be extremely difficult. As the final W/O/W emulsion is only as good as the quality of the primary emulsion. Larger droplets in the emulsions tend to merge to form even larger unstable droplets, until the emulsion stability is compromised.
The Solution and Benefits
Micropore’s patented low shear, membrane emulsification technology was used to produce a water-in-oil-in-water (W/O/W) emulsion with extremely tightly controlled particle size distribution, for use in low fat foods and confectionery products.
The customer wanted to produce a sufficiently stable double emulsion based on a more natural emulsifier than polyglycerol polyricinoleate (PGPR) (for the primary water-in-oil emulsion) with a fat content of 17%.
Our customer said: “Micropore quickly demonstrated the unique properties of their membrane to enable the production of W/O/W emulsions under very gentle shear conditions. They were also able to illustrate that the membrane is robust and capable of scaling to productivities of commercial interest.”
The use of this innovative technology opens up new possibilities, lowering energy costs and assisting in the drive towards emulsion stabilizers using more natural products.
How we can help you
Micropore excels at evaluating complex challenges and finding creative, sustainable and scalable solutions.
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