Food Structure


G. Masson


Lipid vesicles have become of considerable importance as model membranes and drug delivery systems . Recently , applications in the food industry have been suggested for microencapsulation and immobilization of enzymes.

A number of methods for the preparation and characterization of liposomes have long been available. For the production of small unilamellar vesicles we have used a microfluidization technique. Microfluidization is based on a submerged jet principle in which two fluidized streams collide at extremely high velocities in a precisely designed interaction chamber.

Advantages of this technique include the absence of organic solvents or detergents, the high lipid concentrations that can be employed and the high encapsulation efficiencies that can be achieved.

Electron photomicrography was used to characterize The liposome preparation. Lase r light scattering spectrometry proved to be the most reliable method for determination of mean size and size distribution of small unilamellar vesicles.

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