Ultrasonic Emulsification of Oil in Water - Hielscher Sonicator
Vložit
- čas přidán 17. 06. 2010
- Please visit www.hielscher.com/emulsion for more information!
This video shows emulsification of vegetable oil in pure water (no surfactants or emulsifiers) using an ultrasonic homogenizer (UP400S, 400 Watts, Hielscher). For details and information about Hielscher sonicators, please visit www.hielscher.com/emulsion .
Advantages of Ultrasonic Emulsification
Ultrasonic emulsification using a probe-type ultrasonicator offers several advantages over other emulsifying techniques:
Improved emulsion stability: Ultrasonic emulsification creates smaller droplet sizes and more uniform droplet distribution, resulting in improved emulsion stability and a longer shelf life. Submicron- and nano-sized droplets can be reliably produced using power ultrasound.
Scalability: Ultrasonic emulsification can be easily scaled up or down depending on the required volume, making it a versatile process for both laboratory and industrial applications.
Reduced need for surfactants: Ultrasonic emulsification can reduce the need for surfactants, which are often required to stabilize emulsions. However, with a reduced droplet size, the surface area of the particle is increased and more area must be covered by a surfactant. Ultrasonication is compatible with almost any kind of surfactant including alternative and novel emulsifiers.
Minimal and controllable heat generation: Ultrasonic emulsification is a non-thermal process and heat generation during processing can be avoided or reduced to a small degree. Thereby, the risk of thermal degradation of sensitive compounds or ingredients is reduced.
#hielscher #sonicator #emulsifier #emulsion #mixing #homogenizer - Věda a technologie
You could totally market a small version of this to coffee shops everywhere! Keto-coffee blends butter and coconut oil into coffee, and it's difficult to keep it all in suspension.
We have clients that work on shelf stable Keto-blends.
it works very well with a vertical blender! that is the way I make my own face and body cream. and I do mix oils and water, and they do not separate after, not a sweat! so physics tells us why water and oil do not mix: water is denser (has more molecules), and that is why it separates below the oil. but, if you put less water, and more oil, and stir them extremely well, with the help of a vertical mixer, in a vertical jar for ex, it will break large drops into smaller ones. but I do this, first heating the oils on bain marie, and then letting it cools down a bit. so, it seems like temperature and stirring with great speed to break the particles in tiny ones, helps to mix oils and water, and create emulsions.
it stays emusified for forever, in a face cream, if you add a little bit of white wax, on bain marie, too.
Water is polar. Oil is not polar.
Vertical blender But it will not remain mixed for long time right ?
Is is possible with petrol and water emulsifier?
Have u figured out that a squirt bottle fits on top of the vitamix and will drip oil into your blender hands free while you begin cleaning up your station?
Nice action showing how much energy you need to do this
Thanks 🙏🏻
How long does this emulsion stay stable for? A vague question, so more specifically, after how long at say room temp will you begun to see the oil fraction start to form a layer again?
@Wags Slave: This depends on multiple factors. You can make stable emulsion, that won’t separate at room temperature for days.
Cuáles son las características?
Me refiero que cuánto de potencia, amplitud y pulso tiene??
Thank you so much for this video. Question can you do it with waste vegetable oil that has been used in a deep fryer? How much does the machine and where can I get one?
@FacePwn64 thank you for the information. What is the price for one and where can I buy one?
Dear Rab Rab,
Waste vegetable oil, such as frier/cooking oil can be emulsified. In fact Hielscher ultrasonic reactors emulsify used cooking oil with methanol and catalyst at large scale to make biodiesel (see: www.hielscher.com/biodiesel_ultrasonic_mixing_reactors.htm for details).
How much material would you like to emulsify using ultrasonics? Would you like to make clear nanoemulsions (see: www.hielscher.com/ultrasonic-production-of-stable-nanoemulsions.htm).
For pricing and ordering, please contact us (e.g. use the form at www.hielscher.com/oil-in-water-emulsions.htm)!
We will be glad to work with you!
Is there separation again after being stored for several hours?
This depends on the oil, the oil/ water ratio, the sonication parameters and the emulsifier / surfactant used. Ultrasonic emulsification can prepare nano-emulsions with stability over several years.
Read more at www.hielscher.com/ultrasonic-production-of-stable-nanoemulsions.htm
How small (size) are oil droplets after emulsion? How much emulsifying time is needed to reach the smallest droplets size?
@niccololovino9650: As so often, it depends on many factors. Some of our customers make 10-30nm nanoemulsion using Hielscher sonicators. You can get to nano in short time. There is another video in our channel showing the production and measurement of a nanoemulsion. See czcams.com/video/Nm00Xck_KGA/video.html
We will be glad to discuss your emulsion project with you. Please contact us directly! Please subscribe for more interesting videos.
Good video..
Thanks 😊. Glad you enjoyed it!
Can you emulsify water into oil with this method?
I would love to see what happens if you try to use it for frying food.
Yes, you can emulsify water into oil (aka water-in-oil-emulsion) , to create small water droplets (disperse phase) in an continuous oil phase.
How much would you like to emulsify? We would be glad to run a test for you in our technical lab. Please visit www.hielscher.com to contact us!
It can stay emulisfied for long if you use surfactant to stabilize this emulsion. We stabilize water-bitumen emulsions by this method
I have so many questions. Is there a way to contact you directly?
Preferred surfactants for oil in water?
We would be glad to work on your application with you. Just fill the contact form at our homepage www.hielscher.com!
The recommended surfactant is depending on your fluids and stability targets.
Thank you for this video. I am maybe totally wrong... Is this product producing what is called liposomes?
no it is not
Dear Benoit,
In this video, the ultrasonic homogenizer makes an emulsion of oil in water. The same ultrasonic equipment can be used to make liposomes. You can find more information about liposome preparation at www.hielscher.com/ultrasonic-liposome-preparation.htm .
If you would like to make liposomes, please contact us! We will be glad to assist you with more information, protocols, in-house testing and ultrasonic equipment.
How long will this solution stay emulsified?
This depends on the oil, the oil/ water ratio, the sonication parameters and the emulsifier / surfactant used. Ultrasonic emulsification can prepare nano-emulsions with stability over several years.
Read more at www.hielscher.com/ultrasonic-production-of-stable-nanoemulsions.htm
is it high or low frequency ultrasound?
This is low frequency, high power ultrasonics: The Hielscher UP400St runs at 24kHz.
More information about the UP400St can be found at: www.hielscher.com/up400st-powerful-ultrasonicator.htm
HielscherUltrasonics Do you have a variety of frequencies available?
Dear Olivia,
Hielscher makes low frequency ultrasonic homogenizes with frequencies from 18kHz thru 40kHz. Other frequencies for special applications are available on request. For an overview of the various devices and frequencies, please visit www.hielscher.com/products.htm. Please contact us with any questions you may have!
Does this introduce air bubbles into the mixture?
You can use Thinky Mixer from Japan for degassing method
in theory its doing the exact opposite.. its supposed to remove gasses from the liquid.. this is a form of degassing
when applied properly, ultrasonic does not introduce air or gas into the emulsion. Indeed, ultrasonics is often used as degassing method.
You might want to read more about ultrasonics degasification at www.hielscher.com/degassing_01.htm
World's loudest mayonnaise!
Everything it takes to make better mayonnaise 😃
Thank u sir please send price this
Dear Rinku,
How much material would you like to emulsify using ultrasonics? Would you like to make clear nanoemulsions (see: www.hielscher.com/ultrasonic-production-of-stable-nanoemulsions.htm)
For pricing and ordering, please contact us (e.g. use the form at www.hielscher.com/oil-in-water-emulsions.htm)!
We will be glad to work with you!
I don't think this is a well produced video, considering your target market and their assumed level of knowledge about emulsification... this might be impressive to someone who doesn't know much about the topic, but with that amount of force/time, a cheap stick blender could have achieved those results *for as long as you demonstrated*. Do your emulsions last longer, ounce for ounce of emulsifying ingredients (I realized you used none in this demo) compared to your competitors' products? It's unclear because the video didn't provide much information. I'm hoping this is constructive.
This works without emulsifying liquids which is what makes this so special. The molecule size can be reduced to 30-50micron and it will last a few months before it separates without surfactants or emulsifiers. I don't think it is possible to break it down using shearing mixers this fast or even come near as small particle size either.
Assuming you use normal vegetable oil, I'd be really curious to hear/understand how you can keep those microparticles dispersed without the usage of a surfactant. I prepare particles by ultrasound/with ultra turrax/microfluidics/nano droplet/ salting out etc etc, but unless I use modified oils/polymers [amphiphilic] I cant keep the emulsion stabily dispersed without the use of a surfactant. @ Abner Silverio: " I don't think it is possible to break it down using shearing mixers this fast or even come near as small particle size either": Ultra Turrax 5 min, 23000rpm: particles around 100nm with a low dispersity index
Hutt'n Kloas what surfactant recipe do you advise?
👍🏼
somebody help me how to break the mayonnaise emulsion?
Sorry we cannot help you breaking the emulsion. Actually sonication makes smaller emulsions that are harder to break (more stable).
yeah but it wont stay emulsified for long
The stability of an emulsion is influenced ny various factors such as the oil, the oil/ water ratio, the sonication parameters, the emulsifier / surfactant used as well as the storage conditions. Ultrasonic emulsification can prepare nano-emulsions with stability over several years.
Read more at www.hielscher.com/ultrasonic-production-of-stable-nanoemulsions.htm