Preparation of W/OW Multiple Emulsions with Polymers in the Outer Aqueous Phase.

Abstract

Conditions for preparing W/O/W emulsions with a polymer in the aqueous phase as a possible entrapping agent to produce powdery multiple emulsions were investigated for food applications of W/O/W emulsions. The stability of these emulsions prepared using various types of emulsifiers was evaluated by the encapsulation efficiency of a hydrophilic marker molecule in the inner aqueous phase. Combinations of hexaglycerin polyricinoleate (Sunsoft 818SX) and soybean lecithin or gum arabic used in the first and second emulsification steps were suitable to prepare stable W/O/ W emulsions. Emulsions containingϾ10% (w/v) polymers in the outer aqueous phase were successfully prepared using these emulsifier pairs by adding the polymers to the emulsions after homogenization. Addition of polymer to the inner aqueous phase did not have a significant effect on emulsion stability in spite of expected alleviation of osmotic pressure difference between the inner and outer aqueous phases.

Preparation of microcapsules of W/O/W emulsions containing a polysaccharide in the outer aqueous phase by spray‐drying

“…A two-step emulsification procedure reported previously [3] was used to prepare a W/O/W emulsion. PTSA (9 mL at 1 6 10 24 mol/L), which was the inner aqueous phase of a W/O/W emulsion, was mixed with 21 mL olive oil containing 10% (wt/vol) Sunsoft 818SX in a test tube (30 mm i.d.…”

“…We prepared a W/O/W emulsion containing an edible polymer in the outer aqueous phase [3], and the emulsion was hot-air-or freeze-dried by a single-droplet-drying method [4] to produce a microcapsule. The hot-air-dried microcapsules were generally more stable than the freeze-dried microcapsules [5].…”

Temperature‐Sensitive Microcapsules Containing Lactoferrin and Their Action Against Carnobacterium viridans on Bologna

“…Because these multiple emulsions have a “reservoir” phase inside droplets of another phase, these systems can be used to prolong the release of hydrophilic active ingredients (Dogru and others 2000; Jiao and others 2002). However, W 1 /O/W 2 emulsions are infrequently used for food ingredient delivery because of their low storage stability (Opawale and Burgess 1998), but this stability can be improved to those of W/O or O/W emulsions by dehydration (Musashino and others 2001).…”

Preparation of a Water-in-oil-in-water (W/O/W) Type Microcapsules by a Single-droplet-drying Method and Change in Encapsulation Efficiency of a Hydrophilic Substance during Storage

“…A W W O W W emulsion was prepared using a two-step emulsiˆca-tion procedure as reported previously. 6) PTSA was added to the inner aqueous phase at a concentration of 1.0×10 -4 mol W l as a ‰uorescent marker for assessment of the encapsulation e‹ciency. 8) The inner aqueous phase (0.9 ml) and the oily phase containing 10z (w W v) Sunsoft 818SX (2.1 ml) were homogenized with a rotor-stator type homogenizer (Physcotron NS-50, Nichi-on Irika, Tokyo) at graduation 60 (the corresponding rotation speed＝ca.…”

“…6) As emulsiˆers in theˆrst and the second emulsiˆcation steps, Sunsoft } 818SX and soybean lecithin were respectively used.…”