Vinaigrette production by membrane emulsification: Process optimization and product development

Krisztina Albert, AndrÁS Koris, Shabbir Ahammed, Igor GÁspÁr, Gyula Vatai

Research output: Contribution to journalArticle


In present work primarily achievement in energy efficient food production were targeted. Over the last 20 years, there has been a growing interest in a technique for making emulsions known as ‘‘membrane emulsification” which allows the production of emulsion droplets under controlled conditions with a narrow size distribution. Vinaigrette is a mixture of oil and vinegar. In the present work vinaigrette was prepared in two ways. The first one was prepared by hand in the traditional way. The second sample was pr epared by membrane technology. After preparation of vinaigrette, the panel test is carried out by trained panelist in order to know the quality and customer preference. After series of experiments and data analysis it can be concluded that cross-flow ME is suitable for green production of W/O emulsions like vinaigrette, and the technology we used looks suitable for industrial applications.

Original languageEnglish
Pages (from-to)206-208
Number of pages3
JournalPeriodica Polytechnica Chemical Engineering
Issue number3
Publication statusPublished - Feb 18 2015


  • Membrane emulsification
  • Oil-in-water emulsion
  • Product development
  • Vinaigrette

ASJC Scopus subject areas

  • Chemical Engineering(all)

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