Liquid Dosage
In the life science sector, intravenous and parenteral emulsions can be used for nutritive therapy applications when a patient is unable to consume food or receive nutrition by vascular administration.
The emulsions consist of an oil, an emulsifier and a balanced blend of amino acids in a continuous phase of distilled water. To prevent serious side-effects and to enhance the physical stability of the emulsion, the droplet size of the oil must be kept small, usually below 0.6 µm with an average size of approximately 0.2 µm.
High-pressure, multiple-pass homogenization is used to generate a small particle size emulsion with a narrow size distribution. The homogenized product may then be filtered and autoclaved at 110 °C, further reducing the overall particle size.
GEA recommends a homogenizer designed for 600 bar applications that’s equipped with a two-stage homogenization valve. Fully compliant with 3-A sanitary standards and both US FDA and cGMP guidelines, GEA homogenizers are suitable for aseptic and non-aseptic use and are designed and constructed to ensure flexibility, reliability, ease of installation and maintenance.
Furthermore, GEA supplies a comprehensive range of lyophilization products and services for parenteral product processing, comprising laboratory freeze dryers for pilot-scale and R&D work, industrial freeze dryers and complete freeze dryer systems.
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GEA separators are designed for liquid-based applications. Using centrifugal force, they are used for separating suspensions consisting of two or more phases of different densities, i.e. they can be used for liquid-liquid separation, for liquid-liquid-solid separation or for liquid-solid separation. They are equally as effective at separating liq...
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GEA compression heads are the homogenizer pulsing core since they activate the homogenization process pumping the product at high pressure until it flows inside the homogenizing valve.
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.