Lipid Oxidation Control in Food Emulsions Enabled by Natural Strategies (LICENSE) (731.017.301)


The LICENSE project revolves around lipid oxidation in emulsions for which innovative analysis methods need to be developed. Lipid oxidation is started at the interface between the oil and water phase, and thus the reactivity has been hypothesized to be linked to the amount of interfacial area in an emulsion and the interface composition. In order to be able to distinguish between both effects, the production of emulsion droplets with very well defined properties is paramount. For this we have developed an innovative technology, so-called multi-EDGE, which is an up-scaled microfluidic device that has not been published yet, but of which we know that it can produce considerable amounts of very monodisperse emulsions (in the order of a liter within an hour) when using well defined starting materials such as hexadecane as oil and sodium dodecyl sulfate as emulsifier.

Within the project of dr. Akmal Nazir, we will make emulsions with different oil phases. We will start with hexadecane, but will increase the amount of rapeseed oil (that is highly sensitive to oxidation). In that way we will be able to not only investigate how the properties of the oil phase influence droplet formation (the actual mechanism has not been fully elucidated, but it is expected that the oil phase viscosity will play an important role in this) but also how the concentration of oxidisable oil influences this reaction.

In this way we will gain both insights in the formation of highly monodisperse droplets, and will be able to link these properties to the chemical stability of emulsions that are especially relevant for food applications, but are also applicable in many other fields such as pharma, personal care, etc. The approach is very unique, and will allow us to distinguish between effects that are related to the amount of interface present and the composition of the interface.

The LICENSE project has started end of last year for both PhD students that work on it within our group. Through the visit of dr. Nazir we will be able to put extra effort in producing the emulsions using his specific expertise on large scale production of monodisperse emulsions.





Prof. dr. ir. C.G.P.H. Schroën

Verbonden aan

Wageningen University & Research, Agrotechnologie & Voedingswetenschappen, Levensmiddelenproceskunde (FPE)


17/02/2020 tot 14/03/2020