Abstract
AbstractThe purpose of this study was to investigate the dispersal mechanism of soybean oil (SO) in phospholipids to form a fat emulsion. SO was dispersed with soybean phosphatidyl choline (PC) using sonication. The dispersal mechanism was evaluated by characterizing the dispersed particles using dynamic light scattering, fluorescence spectroscopy and surface monolayer techniques. The dispersions in SO fractions being in the range of 0.1‐0.7 were stable at room temperature for 3 d. A limited amount of SO was incorporated into PC bilayer membranes. The excess SO separating from the PC bilayers was stabilized as emulsion particles by the PC surface monolayer. When the PC content was lower (SO more than 0.8 mol‐%), the PC monolayer did not completely cover the hydrophobic SO particle surfaces. In this case, the particle size increased drastically and the separation into oil and water occurred. Therefore, the solubility between SO and PC and the coexistence of emulsion and liposomal particles are critical parameters for the stabilization of the particles in water.
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