Exploiting droplet formation in microfluidic devices to create functional particles

Microfluidic devices offer excellent capabilities for the formation of microstructured particles which have functional attributes e.g. in controlled delivery of pharmaceuticals, enhanced nutrition and flavours in food. In this work, a microfluidic device is employed to form microstructured particles in two steps: (i) by formation of single/double emulsions and (ii) solidification of the droplet by either gelation or solvent evaporation. Both may impart non-Newtonian properties to the component phases. The influence of phase flow rates (capillary number), surfactant type/concentration and the rheology of the component phases upon the particle formation and hydrodynamic behaviour are described.