“…In this latter process, water is ultimately removed by rotary evaporation [Porter et al, 1996], freeze-drying (FD) or spraydrying (SD) [Lladser et al, 1968;BergenstÅ hl, 1996, 2007;Molina and Cadorniga, 1995;Ahmed and Aboul-Einein, 2007], yielding lower particle sizes in the range of 0.3-3 mm [Pedersen et al, 1998;Christensen et al, 2001;Ahmed and Aboul-Enein, 2007]. In dry emulsions, addition of o/w-emulsion ingredients such as sodium caseinate (SC) or hydroxypropyl methylcellulose (HPMC) results in a decrease of interfacial tension that facilitates the emulsification [Pedersen et al, 1998;Cui et al, 2007] and provides spherical but not agglomerated powder particles [Fäldt and BergenstÅ hl, 1996]. The association of HPMC with dextrin, sucrose, colloidal SiO 2 , a-lactose monohydrate, or CaHPO 4 in dry emulsion preparations obtained after SD [Christensen et al, 2001[Christensen et al, , 2002Hansen et al, 2005] or of SC with maltodextrine and/or lactose [Pedersen et al, 1998] resulted in improved physical stabilities of the dry emulsions.…”