Membrane Emulsification Techniques in Food and Pharmaceutical Applications

Membrane emulsification is a low‐energy, versatile approach to generating highly uniform droplets by pressing one liquid phase through a porous membrane into a continuous phase. Control of pore size, shear conditions and interfacial chemistry allows precise tuning of droplet diameter, distribution and throughput. In food science, this technique underpins the fabrication of stable oil-in-water emulsions for beverages, flavours and nutrient encapsulation, while in pharmaceutics it enables production of nano- and microemulsions for controlled release, improved bioavailability and parenteral delivery. Configurations such as cross-flow, premix and single-pass annular-flow systems offer scalable routes from millilitre to industrial output, often integrating downstream processes (for example, spray drying or lyophilisation) to yield dry powders or concentrated formulations. Advances in membrane materials—from ceramic and Shirasu porous glass to novel superalloy structures—have extended operational lifetimes and chemical compatibilities. Emulsifier choice (proteins, polysaccharides or synthetic surfactants) further tailors interfacial film properties, enabling encapsulation of sensitive actives, minimisation of Ostwald ripening and enhancement of long-term stability. The global significance of membrane emulsification lies in its energy efficiency, reproducibility and capacity to produce narrowly dispersed droplets, supporting sustainable processing, consistent product quality and innovative delivery systems across food and pharmaceutical industries.

Research from Nature Portfolio

No recent Nature Portfolio content available.

Membrane Emulsification Techniques in Food and Pharmaceutical Applications publication trend

The graph below shows the total number of articles in membrane emulsification techniques in food and pharmaceutical applications across all publications each year (not limited to Nature Index journals).

Technical terms

Membrane emulsification: A technique in which the dispersed phase is pressed through a porous membrane into a continuous phase to form droplets with controlled sizes and narrow distributions.

Cross-flow membrane emulsification: A configuration where the continuous phase flows tangentially across the membrane surface, reducing fouling and enabling continuous droplet detachment.

Premix membrane emulsification: A two-step process in which a coarse premix emulsion is forced through a membrane to achieve submicrometre droplets under mild pressure.

Monodispersity: The characteristic of an emulsion in which droplets exhibit a very narrow size distribution, typically quantified by a low span or polydispersity index.

References

1. Manufacturing nearly monodispersed complex coacervate microcapsules by membrane emulsification and spray drying. Food Hydrocolloids (2024).
2. Preparation of oil-in-water nanoemulsions at large-scale using premix membrane emulsification and Shirasu Porous Glass (SPG) membranes. Colloids and Surfaces A Physicochemical and Engineering Aspects (2018).
3. Premix Membrane Emulsification: Preparation and Stability of Medium-Chain Triglyceride Emulsions with Droplet Sizes below 100 nm. Molecules (2021).