Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water system

Summary Wheat germ oil (WGO) is well‐known as a good source of vegetable oil due to its nutrients and health benefits. Emulsification is a process that improves the incorporation of oil into food. High‐pressure homogenisation (HPH) is a nonthermal and soft technique with enormous potential in oil‐in‐water emulsification. This paper focussed on the application of HPH for emulsification of WGO‐in‐water system. Influences of homogenisation pressure (100–300 bar), oil fraction (10–20% v/v) and lecithin adding (0–0.2% w/v of content) on the homogenisation were evaluated based on distribution of particles diameter and homogenisation efficiency. The increase in operating pressure and lecithin ratio decreased the particle size and increased the emulsion stability, and vice versa for oil fraction. The findings imply that the investigated factors significantly influenced particle size and emulsion system stability. The regression model between mean particle diameter and technical conditions of emulsion was established. With HPH treatment conditions of 300 bar operating pressure, 10% (v/v) oil fraction and 0.2% (w/v) lecithin created an emulsion system with a mean particle size of 3.32 µm, more than 50% of the volume of particles smaller than 1.5 µm of diameter and the homogenisation efficiency of 98.61%. HPH exhibits high efficiency and potential in WGO‐in‐water emulsification application. High‐pressure method was researched for homogenisation of wheat germ oil in water emulsion. The influences of pressure, oil fraction and lecithin ratio were invesitgated.