Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification.

@article{Saberi2015ThermalRO,
  title={Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification.},
  author={Amir Hossein Saberi and Yuan Yi Fang and David Julian McClements},
  journal={Food chemistry},
  year={2015},
  volume={185},
  pages={254-60}
}
The influence of temperature scanning and isothermal storage conditions on turbidity, particle size, and thermal reversibility of vitamin E-enriched emulsions produced by spontaneous emulsification was examined. Initially, the mini-emulsions formed were optically transparent and contained small droplets (d ≈ 44 nm). When heated (20-90 °C), emulsions exhibited a complex turbidity-temperature profile with a phase inversion temperature (PIT) at ≈ 75-80 °C. Temperature scanning rate had a major… CONTINUE READING