A Preparation Technique of Fine S/O/W Emulsions for Protein Delivery Formed with Solid Fat.

Abstract

The improvement in the stability of solid-in-oil-in-water (S/O/W) emulsions, which are used as carriers for protein delivery, was investigated. For this purpose, emulsions were prepared using trimyristin, a solid fat, as the oil phase, and using the membrane emulsification and solvent evaporation methods. The samples were made into stable fine emulsions using polyvinyl alcohol, a hydrophilic polymer, as an emulsifier, and by controlling the particle size uniformly. The S/O/W emulsions prepared by this method showed almost no leakage of encapsulated proteins and exhibited controlled release in an intestinal environment.