Aprofood's cutting-edge emulsification method is key to crafting top-tier, rapidly dissolving lyophilized supplements. Our state-of-the-art system employs high-shear emulsification for optimal ingredient pretreatment, ensuring the highest quality and compliance with stringent standards.

Fig.1 Disperse liquids containing immiscible components. (Shutterstock)

Why Choose Emulsification Technology?

By selecting efficient emulsifiers and utilizing high shear techniques, emulsification technology enables the uniform dispersion of various liquid components that are otherwise difficult to mix.

The advantages of emulsification technology are:

• Homogeneous Dispersion
  Emulsification ensures full compatibility of liquid components during mixing, preventing stratification of ingredients.
• Nano-scale Conversion
  The technology transforms materials into nano-scale emulsions, significantly enhancing bioavailability.
• Process Stability
  High shear and quantifiable filling processes work together to ensure product consistency and long-term stability.
• Accelerated Absorption
  The rapid and uniform distribution of components facilitates quick release upon oral consumption, making nutrients easier to absorb.

Types of Emulsions Offered by the Technology

Aprofood offers emulsification technology that can cater to various types of emulsions, assisting in the liquification of different kinds of raw materials:

Fig.2 Homogenization process of fluid. (Shutterstock)

• Multiple Emulsions (W/O/W & O/W/O)

W/O/W emulsions are a common emulsion system where the dispersed phase is an oil-in-water (W/O) emulsion, and both the inner and outer water phases (W1 and W2) are of the same polarity, facilitating solubility. The unique structure of multiple emulsions enables delayed release of active ingredients as they must pass through two interfaces, thereby extending the active ingredient's action time.

O/W/O emulsions are complex structures formed by dispersing O/W emulsion droplets into an external oil phase. As a system where both the external and internal phases are oils, O/W/O emulsions not only offer excellent moisturizing effects typical of W/O emulsions but also, due to the presence of dual O/W and W/O interface membranes, divide the system into three immiscible regions, achieving encapsulation and slow release of oil-soluble active components.

• Oil-in-Oil Emulsions (Non-aqueous Emulsions)

Non-aqueous emulsions consist of two immiscible oil phases: one being a polar protons or proton-free organic phase, and the other a non-polar organic phase, also known as oil-in-oil (O/O) emulsions.

• Water-in-Water Emulsions

Water-in-water (W/W) emulsions use the phase separation characteristic of two polymer solutions when mixed under specific conditions, replacing the oil phase in W/O emulsions with a non-toxic water-soluble polymer solution as the continuous phase.

Preparation Process of Emulsification Technology

Aprofood's emulsification technology offers professional technical support, providing multiple types of emulsion services to clients. If you are interested in our products/technologies/services, please feel free to contact us and we will provide a bespoke solution tailored to your project.

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