Preparation of Monodispersed Solid Lipid Microspheres Using a Microchannel Emulsification Technique

• Published in: Journal of colloid and interface science Vol. 227; no. 1; pp. 95 - 103
• Main Authors: Sugiura, Shinji, Nakajima, Mitsutoshi, Tong, Jihong, Nabetani, Hiroshi, Seki, Minoru
• Format: Journal Article
• Language: English
• Published: San Diego, CA Elsevier Inc 01.07.2000; Elsevier
• Subjects: Chemistry; Colloidal state and disperse state; emulsion; Emulsions. Microemulsions. Foams; Exact sciences and technology; fats and oil; General and physical chemistry; General, apparatus, technics of preparation; microchannel emulsification; monodispersed lipid microspheres; monodispersity; emulsion; monodispersity; monodispersed lipid microspheres; microchannel emulsification; fats and oil; Programmed temperature; Microsphere; Interface tension; Emulsification; Hydrogenated oil; Lipids; Monodispersed particle; Solid particle; Spherical particle; Surfactant; Experimental study; Fish oil
• ISSN: 0021-9797; 1095-7103
• DOI: 10.1006/jcis.2000.6843

Monodispersed solid lipid microspheres consisting of high melting point edible oil were prepared as a novel sophisticated material. To prepare the monodispersed solid lipid microspheres a temperature-controlled microchannel (MC) emulsification process was devised. The prepared microspheres had diameters of approximately 20 μm or more and the standard deviation of the diameters was less than 1 μm. The effects of different surfactants, the pressure and the shape of the MC on the MC emulsification, and the diameter of the prepared droplet were studied. The experimental results are discussed using the new mechanism of droplets formation which is caused by the interfacial tension.