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THE ULTRASTRUCTURE OF LIPID PARTICLES IN EMULSIONS PREPARED WITH VARIOUS EMULSIFIERS
Author(s) -
Jeppsson Roland,
Schoefl Gutta I
Publication year - 1974
Publication title -
australian journal of experimental biology and medical science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.999
H-Index - 104
eISSN - 1440-1711
pISSN - 0004-945X
DOI - 10.1038/icb.1974.68
Subject(s) - emulsion , ultrastructure , yolk , pellets , chemistry , lipid droplet , particle size , oil droplet , chromatography , chemical engineering , materials science , food science , organic chemistry , biochemistry , botany , composite material , biology , engineering
Summary Lipid particles of soya bean oil emulsions prepared with various emulsifying agents (egg yolk phosphatides, acetylated monoglycerides and poly‐oxypropylene‐polyoxyethylene polymers) were examined in sections of osmium‐fixed pellets. The mean particle size fell within the range of 0·3 to 0·8 μm for all but one emulsion and did not appear to be related to the emulsifying system used. Morphologically, particles of emulsions containing phosphatides were coated by an electron dense granular surface layer which was absent with the other emulsifiers. The presence of drugs in the oil phase did not alter the appearance of the lipid particles.