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Colloids

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Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...

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Double Emulsion Generation Using a Polydimethylsiloxane PDMS Co-axial Flow Focus Device

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Published on: December 25, 2015

Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature.

Takashi Kuroiwa^1,2, 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.

Keywords:

lipid microsphere microchannel emulsification monodisperse emulsion multiple emulsions sodium caseinate solid/semi-solid lipids

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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.