title: High solids emulsions produced by ultrasound as a function of energy density.
abstract: The use of emulsifying methods is frequently required before spray drying food ingredients, where using high concentration of solids increases the drying process yield. In this work, we used ultrasound to obtain kinetically stable palm oil-in-water emulsions with 30g solids/100g of emulsion. Sodium caseinate, maltodextrin and dried glucose syrup were used as stabilizing agents. Sonication time of 3, 7 and 11min were evaluated at power of 72, 105 and 148W (which represents 50%, 75% and 100% of power amplitude in relation to the nominal power of the equipment). Energy density required for each assay was calculated. Emulsions were characterized for droplets mean diameter and size distribution, optical microscopy, confocal microscopy, ζ-potential, creaming index (CI) and rheological behavior. Emulsions presented bimodal size distribution, with D[3,2]ranging from 0.7 to 1.4μm and CI between 5% and 12%, being these parameters inversely proportional to sonication time and power, but with a visual kinetically stabilization after the treatment at 148W at 7min sonication. D[3,2]showed to depend of energy density as a power function. Sonication presented as an effective method to be integrated to spray drying when emulsification is needed before the drying process.
authors.affiliation: Department of Food Engineering, School of Food Engineering, 80, Monteiro Lobato Street, University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: larissa.consoli@gmail.com.
authors.forename: Larissa
authors.initials: L
authors.lastname: Consoli
authors.affiliation: Department of Food Engineering, School of Food Engineering, 80, Monteiro Lobato Street, University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: furtado.gf@gmail.com.
authors.forename: Guilherme
authors.initials: G
authors.lastname: de Figueiredo Furtado
authors.affiliation: Department of Food Engineering, School of Food Engineering, 80, Monteiro Lobato Street, University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: rosiane@unicamp.br.
authors.forename: Rosiane Lopes
authors.initials: RL
authors.lastname: da Cunha
authors.affiliation: Department of Food Engineering, School of Food Engineering, 80, Monteiro Lobato Street, University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: mhub@unicamp.br.
authors.forename: Míriam Dupas
authors.initials: MD
authors.lastname: Hubinger
keywords: Flocculation; High energy emulsification; Palm oil; Sonication