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Microfiltration and stabilization of egg yolk phospholipid emulsions by a microporous glass membrane
Author(s) -
Mine Yoshinori,
Shimizu Masaaki,
Nakashima Tadao
Publication year - 1997
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-997-0053-9
Subject(s) - microfiltration , microporous material , emulsion , membrane , phospholipid , chromatography , coalescence (physics) , creaming , yolk , oil droplet , filtration (mathematics) , porous glass , chemical engineering , membrane emulsification , materials science , chemistry , porosity , organic chemistry , food science , composite material , biochemistry , biology , statistics , mathematics , astrobiology , engineering
A microporous glass membrane with a narrow‐range pore size was applied for the microfiltration of egg yolk phospholipid emulsions. The oil‐in‐water and water‐in‐oil emulsions were successfully filtered using the membrane without any coalescence of oil droplets or the breakdown of the emulsions. The filtrated oil‐in‐water emulsion was stable for at least 6 wk when stored at 5°C. The results obtained suggest that the technique would be valuable for the precise filtration of emulsions for food uses as well as intravenous fat and/or drug carrier emulsions, and offer the stabilization of the emulsions.