Related Experiment Video
Updated: Jul 20, 2026
08:58
Double Emulsion Generation Using a Polydimethylsiloxane PDMS Co-axial Flow Focus Device
Published on: December 25, 2015
16.4K
Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature
Takashi Kuroiwa1,2, Miki Ito1, Yaeko Okuyama1
1Department of Chemistry and Energy Engineering, Faculty of Science and Engineering, Tokyo City University, 1-28-1 Tamazutsumi, Setagaya, Tokyo 158-8557, Japan.
Molecules (Basel, Switzerland)
|October 22, 2020
Summary
Microchannel emulsification successfully produced monodisperse oil-in-water and water-in-oil-in-water emulsions using palm oil. Sodium caseinate proved the most effective emulsifier for creating these lipid microspheres for nutrient and drug delivery.
Area of Science:
- Materials Science
- Chemical Engineering
- Pharmaceutical Sciences
Background:
- Microchannel (MC) emulsification offers precise control over droplet size for advanced delivery systems.
- Palm oil is a viable lipid phase for creating solid/semi-solid lipid microspheres.
- Developing stable emulsions is crucial for effective nutrient and drug delivery carriers.
Purpose of the Study:
- To investigate microchannel emulsification for preparing monodisperse oil-in-water (O/W) and water-in-oil-in-water (W/O/W) emulsions with palm oil.
- To evaluate the impact of emulsifier type and concentration, temperature, MC structure, and flow rate on droplet generation.
- To establish the suitability of these emulsions as basic materials for lipid microsphere delivery carriers.
Main Methods:
- Characterization of droplet generation during MC emulsification via direct observation.
- Systematic investigation of operational parameters including emulsifier properties, temperature, MC design, and flow rates.
- Screening of various emulsifiers to identify the most effective one for palm oil emulsions.
Main Results:
- Sodium caseinate (SC) was identified as the optimal emulsifier among those tested.
- Monodisperse O/W and W/O/W emulsions stabilized by SC were successfully produced.
- The mean droplet diameter ranged from 20 to 40 µm, controllable by MC type.
Conclusions:
- Microchannel emulsification is an effective method for producing palm oil-based O/W and W/O/W emulsions.
- Sodium caseinate is a highly suitable emulsifier for stabilizing these emulsions for delivery applications.
- The generated emulsions serve as promising foundational materials for solid/semi-solid lipid microspheres.
