Abstract:The purpose of this research was to investigate the effect of surfactant type and presence of solid fat on the stability and release characteristics of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Emulsions consisting of a 20 wt% aqueous phase dispersed in canola oil were stabilized in one of four different ways: core-shell stabilization with glycerol monostearate (GMS), network stabilization using polyglycerol polyricinoleate and solid fat added to the continuous phase (PGP… Show more
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