Microencapsulation of W/O/W Multiple Emulsion with High-voltage Electrostatic Field

Abstract

Abstract: Water-oil-water multiple emulsion was microencapsulated for water-soluble emulsion by the apparatus of electrostatic microencapsulation. The inner phase was distrilled water, while the oil phase was paraffin liquid, and the external phase was NaAlg alginate solution. The effects of voltage applying length of the electric field, pushing speed, first emulsion of external emusion, NaAlg alginate concentration on microcapsule diameter were evaluted. The results showed that voltage, electric field applying length height and NaAlg alginate concentration have great effects on microcapsule diameter range. The optimal conditions were: voltage 3.0～4.0kV, electric field applying length 2.5～10cm and NaAlg alginate concentration 0.6%～ 1.2%. Even microcapsules with diameter between 50～1000μm are produced.

Key words: high electrostatic field, microcapsule, paraffin liquid, multiple emulsion

ZHANG Yao, LI Bao-Guo. Microencapsulation of W/O/W Multiple Emulsion with High-voltage Electrostatic Field[J]. FOOD SCIENCE, 2006, 27(2): 163-166 https://doi.org/

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Microencapsulation of W/O/W Multiple Emulsion with High-voltage Electrostatic Field

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