Typical W/O emulsion from edible oil is prepared by membrane emulsification using hydrophobic porous glass membrane.
Single emulsifiers are added into continuous oil phase prior to penetration of water phase. Particle size of the emulsion thus obtained has a quite uniform distribution, and appearance of this W/O emulsion on photograph can not be distinguished from O/W one.
Single emulsifiers are added into continuous oil phase prior to penetration of water phase. Particle size of the emulsion thus obtained has a quite uniform distribution, and appearance of this W/O emulsion on photograph can not be distinguished from O/W one.
Item
|
Emulsification Conditions
|
Oil phase
|
Soy bean oil containing 0.5wt% of Span 80
|
Water phase
|
Water contained 1wt% of NaCl
|
Membrane
|
Hydrophobic SPG Dm = 2.56mm
|
Pressure
|
P= 25kpa
|
Temperature
|
288-293K
|
 |
W/O emulsion micrograph
|
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