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Relations between structured particles and texture

The prototype bench scale flow cell, was equipped with a double capillary system for controlled droplet sizing, and the geometry of the cell was improved to optimise the flow profile to yield structured particles. The effects of process conditions like oil and water phase temperatures and flows were investigated. Optimal emulsifiers and gelling agents were selected from the fundamental investigations on membrane formation kinetics and gelling kinetics.

In a non-gelling system, strong elongated particles were shown (by in-line registration with a high speed camera) to be formed in the shaping zone of the cell. In order to capture these particles for application in food products, gelling kinetics must be such that these structures are fixed when leaving the flow cell.

In the optimised gelling system the results are less clear, but deformation seems to take place indeed. However, after collection of the particles and characterisation by means of microscopy, only particles with very limited aspect ratio could be detected in low concentration.

These results confirm the process principles to achieve structured particles by shaping in the designed flow cell. However further insight in the kinetics of biopolymer gelling in small droplets must be gathered to select the proper gelation system for particle fixing.

Reported by

Olivier Van Noortlaan 120
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