Cross-flow microfluidic emulsification from a food perspective

In order to make emulsions at large scale, the current devices need to be parallelised even more than shown in the successful examples known from literature. Besides, the behaviour of ingredients used in emulsion formulation need to be tested in greater detail; e.g. the effect of interfacial tension is captured in scaling relations, but dynamic interfacial tension behaviour not. For this also microfluidic analytical tools have been suggested, and the first positive results were obtained. As soon as these two requirements are met, microfluidics become a promising option for the production of (high added-value) emulsion food products.