Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control

The main objective of this study was to establish the relative importance operating parameters impacting formation food-grade oil-in-water nanoemulsions by high-pressure homogenization. goal unit operation create uniform and stable emulsified products with small mean particle diameters narrow polydispersity indices. In study, we examined performance a new commercial valve homogenizer, which has several features that provide good control over size distribution nanoemulsions, including variable homogenization pressures (up 45,000 psi), nozzle dimensions (0.13/0.22 mm), flow patterns (parallel/reverse), back pressures. impact pressure, number passes, pattern, dimensions, oil concentration, emulsifier type on corn emulsions systematically examined. droplet decreased increasing emulsifier-to-oil ratio. Moreover, it slightly smaller when reverse rather than parallel profile used. emulsifying plant, animal, synthetic emulsifiers compared because there is interest in replacing animal plant-based ones food industry. Under fixed conditions, diameter following order: gum arabic (0.66 µm) > soy protein (0.18 whey (0.14 ≈ Tween 20 µm). information reported useful for optimization production using