Yang et al., 2013 - Google Patents
Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactantYang et al., 2013
- Document ID
- 7107630001163304553
- Author
- Yang Y
- McClements D
- Publication year
- Publication venue
- Food Hydrocolloids
External Links
Snippet
Vitamin E is a fat-soluble vitamin widely used in pharmaceutical, supplement, food, and cosmetic preparations that must be encapsulated before it can be dispersed into aqueous- based products. The purpose of this study was to develop “all-natural” oil-in-water emulsions …
- 239000000839 emulsion 0 title abstract description 91
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/10—Dispersions; Emulsions
- A61K9/107—Emulsions; Emulsion preconcentrates; Micelles
- A61K9/1075—Microemulsions or submicron emulsions; Preconcentrates or solids thereof; Micelles, e.g. made of phospholipids or block copolymers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/33—Heterocyclic compounds
- A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
- A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
- A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. cannabinols, methantheline
- A61K31/353—3,4-Dihydrobenzopyrans, e.g. chroman, catechin
- A61K31/355—Tocopherols, e.g. vitamin E
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Yang et al. | Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant | |
Choi et al. | Nanoemulsions as delivery systems for lipophilic nutraceuticals: Strategies for improving their formulation, stability, functionality and bioavailability | |
Golfomitsou et al. | Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices: A structural and activity study | |
Davidov-Pardo et al. | Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification | |
Borrin et al. | Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability | |
Mayer et al. | Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability | |
Leong et al. | Preparation and characterisation of water-soluble phytosterol nanodispersions | |
Bai et al. | Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides | |
Tan et al. | Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review | |
Mehmood et al. | Tween 80 and soya-lecithin-based food-grade nanoemulsions for the effective delivery of vitamin D | |
Jin et al. | Nanoemulsions for food: properties, production, characterization, and applications | |
Gulotta et al. | Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: formation using a spontaneous emulsification method | |
Ozturk et al. | Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin | |
Saberi et al. | Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification | |
Hategekimana et al. | Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types | |
Majeed et al. | Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions | |
Salvia-Trujillo et al. | Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions | |
Rao et al. | Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β‐carotene bioavailability | |
Roohinejad et al. | Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length | |
An et al. | Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation | |
Sahafi et al. | Pomegranate seed oil nanoemulsion enriched by α-tocopherol; the effect of environmental stresses and long-term storage on its physicochemical properties and oxidation stability | |
Dammak et al. | Formulation and stability characterization of rutin-loaded oil-in-water emulsions | |
Elmi et al. | Physical properties and stability of quercetin loaded niosomes: stabilizing effects of phytosterol and polyethylene glycol in orange juice model | |
Leong et al. | Effect of sucrose fatty acid esters on the particle characteristics and flow properties of phytosterol nanodispersions | |
Jintapattanakit et al. | Vegetable oil-based nanoemulsions containing curcuminoids: Formation optimization by phase inversion temperature method |