Page 31 - FoodFocusThailand No.235 October 2025

SMART PRODUCTION

Advantages of Ultra-shear The Roles of UST in the Future Food and Pharmaceutical
Technology Industries
• UST enhances stability and uniformity Research teams at OSU and PBI continue to investigate UST in depth to expand its
in food and beverage processing without potential applications. A particular focus has been placed on food safety, including
requiring emulsifiers, stabilizers, or the inhibition of bacterial spores in low-acid liquid foods. In collaboration with
chemical additives. the National Institute of Standards and Technology (NIST), researchers are also
• Compared with conventional thermal examining structural changes in animal and plant proteins to better understand
processing, it more effectively preserves their role in controlling or modifying the physical properties of foods and beverages.
taste, color, flavor, and nutritional value, These insights can enhance sensory qualities, support clean-label beverage
enabling most vitamins and bioactive formulations, and reduce reliance on artificial additives. Beyond food applications,
compounds to retain their properties by PBI is advancing projects in pharmaceutical and medical manufacturing equipment
maintaining processing temperatures at and exploring the pharmacodynamic effects of nanoemulsions. Potential
appropriately low levels. applications extend further into cosmetics, biotechnology, agriculture, and high-
• It also effectively inactivates microbial tech nanomaterial production.
cells and spores and holds strong UST not only transforms high-value food and pharmaceutical sectors but also
potential for integration into commercial demonstrates potential for broader industrial applications, enhancing the health
sterilization and pasteurization processes. benefits, quality, and safety of everyday commodities and making them more
• Nanoemulsions produced using accessible to consumers. With ongoing development efforts, UST is increasingly
UST can enhance the bioavailability of regarded as a next-generation technology poised to become a central driver in
active compounds in pharmaceuticals shaping the future of the food and pharmaceutical industries, fully addressing
and dietary supplements, particularly evolving consumer needs.
those with low water solubility, such as
antioxidants, vitamins, and essential oils,
which often face absorption challenges More Information Service Info C004
in the body. Studies have shown that
cannabidiol (CBD) formulated as a
UST-based nanoemulsion exhibits 3–4
times higher absorption compared with
products produced using conventional
methods.
• UST enhances product stability
and texture, extends shelf life, improves
viscosity, and can produce gel-like
structures, such as those found in milk
products made from green pea protein.
• As a continuous process, it allows
manufacturing to proceed without
interruptions or pauses.

Limitations of Ultra-shear
Technology
• UST is not suitable for liquids
containing large particles, as the gap
within the shear valve is extremely
narrow.
• In liquids with high fat content, such
as cream, fat globules may fuse to form
large fat networks rather than being
reduced in size. While this phenomenon
can be useful for producing certain
gel-like textures, it poses a limitation when
the goal is particle size reduction.
• UST products generally maintain
stability after repeated thermal or freeze–
thaw cycles; however, when subjected
to centrifugation, they may undergo
phase separation or internal structural
alterations.
• High manufacturing costs and certain
challenges in scaling up to industrial-level
production remain key limitations.

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