These oil gels are in fact concentrated oil-in-glycerine (O/G) emulsions with average oil droplet sizes of 0.3 - 0.5 µm. This article shows the study of the concentrated emulsions technology.
Investigation of the gel-to-milk O/G emulsions
The objective of this study is to find out which parameters are influencing the viscosity, droplet size, stability and transparency of the concentrated O/G emulsion. Therefore the effects of the sucrose ester type, oil & water concentration and manufacturing procedure are studied. In Table 1 you can see the basic formulation in which we have made variations in glycerine, oil, water and sucrose ester content.
Production method hot process: Disperse Sisterna sucrose ester into the glycerine (1) and heat to 75°C. Heat oil blend (2) separately to 75°C. Add (2) to (1) very slowly (important!) while homogenizing under high shear (Silverson 4500/6000 rpm). Cool down to 35°C.
