Solid lipid nanoparticles (SLN) for controlled drug delivery - a review of the state of the art.

Solid lipid nanoparticles for parenteral drug delivery.

The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.

Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

Applications of ultrasound in analysis, processing and quality control of food: A review

Physico-chemical stability of colloidal lipid particles.

Crystallization behaviour of fats and lipids — a review

Deals with the physical and chemical characteristics of fats and fatty acids, coordinating two approaches the microscopic analysis of polymorphic structures, and macroscopic technical control of production. Topics include fundamentals of crystallization and polymorphism, crystal structure, polymorph

Crystallization and polymorphism of fats and fatty acids

Crystallization processes polymorphism and phase transitions of fatty acids and acylglycerols morphological connected net roughening transition theory - application to beta-2 crystals of triaclglycerols nucleation and growth in the solid-solid phase transitions of n-alkanes molecular interactions and phase behaviour of polymorphic fats the roles of emulsifiers in fat crystallization crystallization of oil-in-water emulsions fat crystal networks lipid crystallization and its effect on the physical structure of ice cream crystallization of palm oil and its fractions advances in milk fat fractionation - technology and applications crystallization properties of cocoa butter influences of colloidal state on physical properties of solid fats separation and crystallization of oleaginous constituents in cosmetics - sweating and blooming crystallization properties and lyotropic phase behaviour of food emulsifiers - relation to applications.

Crystallization processes in fats and lipid systems

Effects of application of ultrasonic power (20 kHz, 100 W) on the crystallization behavior of tripalmitoylglycerol (PPP) and cocoa butter have been examined in terms of rate of nucleation and polymorphic control. High-purity PPP (>99%) and low-purity PPP (>80%) samples were employed to mimic real fat systems, which usually have higher concentrations of minor components in addition to the main component. For both the high-purity and low-purity PPP, the application of ultrasonic power accelerated the rate of nucleation as measured by induction time for the occurrence of crystals and by the number of crystals nucleated. As for the polymorphic influences, the nucleation of both the β′ and β forms was accelerated by the ultrasound, yet the β′ form nucleation was more accelerated when the low-purity PPP samples were employed. As for cocoa butter, sonication for a short period accelerated the crystallization of Form V. The present results indicate that ultrasound irradiation is an efficient tool for controlling polymorphic crystallization of fats.

Effects of ultrasonic irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter

The crystallization behavior of tripalmitin (PPP) and trilaurin (LLL) without and with the application of ultrasonic power is investigated in situ using synchrotron radiation time-resolved small-angle X-ray scattering (SAXS) and wide-angle X-ray scattering (WAXS) simultaneous measurement. Without ultrasound application, both polymorphic forms β‘ and β crystallized in the melt of each substance. With ultrasound treatment of the melt, the following effects were observed:  (i) a marked decrease of induction times for crystallization of both PPP and LLL, (ii) an increased nucleation rate, and (iii) a crystallization of only the β form for both PPP and LLL under conditions of initial crystallization temperatures of 50 and 30 °C, respectively, and applied ultrasound of 2 s. The last finding demonstrates that ultrasound irradiation can be used as an efficient tool for controlling the polymorphic crystallization of fats. In addition to this, the crystallization of LLL under a lower initial crystallization tempera...

Kiyotaka Sato

Papers

Crystallization behaviour of fats and lipids — a review

Crystallization and polymorphism of fats and fatty acids

Crystallization processes in fats and lipid systems

Effects of ultrasonic irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter

In Situ Studies of Ultrasound-Stimulated Fat Crystallization Using Synchrotron Radiation