Homogeneizadores de alta pressão e dispersão na produção de emulsões.

Abstract

Dispersing one fluid in another by creating an interface results in an emulsion. A mixture of two immiscible substances, ie substances which do not mix. Such emulsions are colloidal dispersions formed by a fractional phase called internal, dispersed or discontinuous and by another which surrounds the droplets called external, dispersing or continuous droplets. Its properties, such as stability and rheological properties, and its industrial uses are administered by variables such as composition, temperature and droplet size The emulsion formation process is called emulsification.To create emulsions, we will need suitable and specific equipment for this process, these equipments are the homogenizers. Most of the industrialized foods, today, go through the process of homogenization. This operation is applied for the purpose of improving food by modifying functional properties, sensorial quality and increasing emulsion stability. The objective of this work was to elaborate a manual with the use of two dispersion and high pressure type homogenizers, performing tests to simulate the best execution. The present work presents a brief review on lipids and their properties, emulsions and the main homogenizers used in the homogenization processes. To prepare the manual, tests were carried out on the high pressure and dispersion homogenizers Twin Panda 600 and Ika Turrax respectively.