ABSTRACTIn order to evaluate the emulsifying properties of proteins it is important to quantify and to more exactly describe the emulsification process. This has been done by utilizing a recirculating emulsification system, where the flow velocity is controlled. The power and energy input during the emulsification process has been measured, thereby providing a tool for the comparison of the emulsifying efficiency of various kinds of emulsifying equipment. A description of such an emulsification system on a laboratory scale is given for emulsifying with a turbo‐mixer, a valve homogenizer and an ultrasonic devic
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