Preparation Characteristics of Lipid Microspheres Using Microchannel Emulsification and Solvent Evaporation Methods

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  • Kobayashi Isao
    National Food Research Institute Institute of Agricultural and Forest Engineering, University of Tsukuba
  • Iitaka Yosuke
    National Food Research Institute Department of Environmental Chemical Engineering, Kogakuin University
  • Iwamoto Satoshi
    National Food Research Institute
  • Kimura Shoji
    Department of Environmental Chemical Engineering, Kogakuin University
  • Nakajima Mitsutoshi
    National Food Research Institute Institute of Agricultural and Forest Engineering, University of Tsukuba

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Using a novel microchannel (MC) emulsification method, we are able to form microspheres (MS) with narrow size distributions. MC emulsification and subsequent solvent evaporation were performed to prepare micron-scale lipid MS with relatively narrow size distributions. The experimental systems with hexane as the dispersed-phase solvent stably formed oil-in-water (O/W)-MS with average diameters of 10–11 μm and coefficients of variation below 8% from the uniformly sized channels. The sodium dodecyl sulfate- and pentaglycerol monolaurate-containing systems performed the successful MC emulsification. Lipid MS with average diameters of 1–3 μm and coefficients of variation of about 20% were obtained through successive solvent evaporation of the formed monodisperse O/W-MS composed of 0.1–1.0 vol% tripalmitin in hexane. The diameters of the resultant lipid MS corresponded well to their estimated diameters, regardless of the tripalmitin concentration.

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