Different magnesium release profiles from W/O/W emulsions based on crystallized oils

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

“…T 2 ‐relaxometry demonstrated that manganese ion influx was lower when solid fat was present. The slower molecular transport through the oil phase of the solid fat‐containing W/O/W sPMF emulsion is in line with previously described network crystallized W/O/W systems …”

“…We hypothesize that the droplets that were only little affected by Mn 2+ influx were protected to a greater extent by the fat crystals and might be located more in the core of the W/O/W globule, whereas the droplets that were more prone to the Mn 2+ influx were less protected by being located closer to the external interface that reduces the travel distance for Mn 2+ ions. The Mn 2+ ‐ion transport might be credited to PGPR carrier transport along with the diffusion or permeation mechanism given the finite solubility of Mn 2+ in the oil phase as described for magnesium ions, chloride ions, and paramagnetic gadolinium complexes . For the sake of completeness, it has to be mentioned that the contribution of MnCl 2 to the external osmotic pressure (i.e., 3 kPa at 5°C) is very small (i.e., less than 1%) compared with the initial large osmotic pressures in both the internal and external aqueous phases.…”

“…Taking into account that oil molecules significantly experience restricted diffusion due to a fat crystal network with a minimal solid fat content (SFC) of 50%, it seems reasonable to assume that water and solute molecules will experience comparable SFC‐dependent restrictions on diffusion when travelling through the fat phase. In case of bulk crystallization in the oil phase of an osmotically balanced W/O/W double emulsion, an increasing SFC has been noted to reduce the release rate of encapsulated marker compounds and to reduce the water exchange kinetics between the water compartments . Herzi and Essafi recently demonstrated that the release of magnesium ions was dependent on the SFC provided that the oil phase of the W/O/W globule consisted of a continuous crystal network.…”

“…In case of bulk crystallization in the oil phase of an osmotically balanced W/O/W double emulsion, an increasing SFC has been noted to reduce the release rate of encapsulated marker compounds and to reduce the water exchange kinetics between the water compartments . Herzi and Essafi recently demonstrated that the release of magnesium ions was dependent on the SFC provided that the oil phase of the W/O/W globule consisted of a continuous crystal network. In case of an osmotically imbalanced core‐shell type W/O/W system, Guery et al did not state any increase in globule dimensions nor loss of the globule structure upon large deformation stresses due to a positive osmotic gradient.…”

Improved stability of (W1/O/W2) double emulsions based on dual gelation: Oleogels and hydrogels

“…Generally, solid lipids are dispersed into the liquid oil phase at a high temperature and then cooled down to cause the recrystallization of solid lipids, leading to the formation of oleogels (Patel & Dewettinck, ). It has been reported that triglycerides, monoglycerides, and fatty alcohols could be employed as the lipid‐based gelator to produce the lipid crystal network in lipid phase, which could solidify the oil globules, reinforce the oil film, and hinder the coalescence of inner droplets, thereby improving the stability of double emulsions (Andrade, Wright, & Corredig, ; Herzi & Essafi, ; Nadin, Rousseau, & Ghosh, ). In our previous studies, we have developed double emulsions containing crystal monoglyceride network using a self‐emulsifying method to enhance the stability of double emulsions through two paths: the reinforcement of the thin oil film and the avoidance of oil globule coalescence (Wang et al, ; Zhao et al, ).…”