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THE ULTRASTRUCTURE OF LIPID PARTICLES IN EMULSIONS PREPARED WITH VARIOUS EMULSIFIERS
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1974
Year
Food ChemistryLipid ParticlesSummary Lipid ParticlesLipid AnalysisEmulsifying SystemEngineeringFood ColloidLipid PreparationMicroemulsionFood EngineeringSoft MatterSeed ProcessingChromatographyEmulsionHealth Sciences
Summary Lipid particles of soya bean oil emulsions prepared with various emulsifying agents (egg yolk phosphatides, acetylated monoglycerides and poly‐oxypropylene‐polyoxyethylene polymers) were examined in sections of osmium‐fixed pellets. The mean particle size fell within the range of 0·3 to 0·8 μm for all but one emulsion and did not appear to be related to the emulsifying system used. Morphologically, particles of emulsions containing phosphatides were coated by an electron dense granular surface layer which was absent with the other emulsifiers. The presence of drugs in the oil phase did not alter the appearance of the lipid particles.