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Influence of Emulsifiers on the Formation and Crystallization of Solid Lipid Nanoparticles
Author(s) -
El Kinawy O. S.,
Petersen S.,
Bergt K.,
Ulrich J.
Publication year - 2013
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.201300490
Subject(s) - crystallization , homogenization (climate) , chemical engineering , solid lipid nanoparticle , nanoparticle , materials science , palm oil , particle (ecology) , particle size , solid state , chemistry , nanotechnology , food science , biodiversity , ecology , oceanography , geology , engineering , biology
The production of solid lipid nanoparticles by means of hot homogenization uses two different techniques: emulsification (liquid state) and crystallization (solid state). Both these processes depend on many parameters, such as composition, energy input, or geometry of the emulsification device. In former investigations known from the literature, the influence of the emulsifier concentration and the potential of controlling the polymorphic forms of the solidified particles were not investigated in detail. Here, these two factors were analyzed on the example of palm oil particles stabilized with emulsifiers suitable for foods. The influence of the emulsifier concentration on the resulting droplet and particle sizes is very high, up to a certain level. However, beside this influence, the polymorphic form of the solidified particles can be controlled by the right choice of emulsifier type and concentration.