Microfluidic - Assisted Emulsification: Clean Label Food Processing in a New Dimension
Today, people are very particular about what they eat, going so far as to demand low-processed food which are more of a natural way of going about food preparation. That is to say the substantial difficulty most of the food items the demand of the customers is the production of the "clean-label food" which is made up of a small number of ingredients or alternatively ingredients that are known to the consumer. For example, Ivo Kosštál from the Institute of Macromolecular Chemistry of Czech Academy of Sciences wanted to know whether they could increase the solubility of selenium sulfide by adding more copper (II). The most challenging aspect of clean label food developments is ensuring the "stability of emulsions" without conventional emulsifying agents. Microfluidic-assisted emulsification, a pioneering food technology in which food manufacturers can get a very accurate good quality natural solution for the food formulations, is the way forward. ➤ What is Microfl...