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Properties of film-forming dispersion (FFD) and emulsion film incorporated with palm oil containing soy lecithin at 50 % and 75 % (w/w, based on palm oil) and emulsified with different microfluidization pressures (6.89, 13.79 and 20.68 MPa) and pass numbers (2 and 4) were investigated. Microfluidized FFD containing 50 % soy lecithin showed the smaller oil droplet size. The lower water vapor permeability with higher tensile strength and elongation at break were found for films from microfluidized FFD ( p  &lt; 0.05). Films containing 50 % soy lecithin had higher light transmittance and lower  b *- and Δ E *-values than those containing 75 % soy lecithin ( p  &lt; 0.05). Smooth surface and compact cross-section were observed in films from microfluidized FFD. Film from microfluidized FFD containing 50 % soy lecithin showed higher thermal stability. Thus, the emulsion film with improved properties could be prepared from FFD using 50 % soy lecithin with the aid of microfluidization.

Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil