Application of Microfluidization in the Food Industry

Abstract

Microfluidization is a high-pressure homogenization technique that applies a number of forces such as high impact force, shear force, sudden pressure drop, and cavitation force in order to subdivide the particles into smaller sizes. The technology of micro fluidization is based on a double-acting intensifier pump and an interaction chamber. The intensifier pump creates the pressure required to force the raw material into the interaction chamber. It is widely used in the food industry for a variety of applications, including the formation of micro- and nano-sized emulsions, the encapsulation of easily degradable bioactive compounds, and the enhancement of functional properties of proteins, polysaccharides, and dietary fibers. It was first used to emulsify milk products before being used in other food products such as fruit juices, proteins, gums, cereals, and cereal by-products.