Rheological Changes of Parenteral Emulsions During Phase-Inversion Emulsification

An efficient emulsification procedure for parenteral soybean oil-in-water, based on current know-how on transitional inversion, was investigated. A fine droplet size lipid emulsion was produced using much lower mechanical energy than the typical industrial process. The aqueous phase was added gradua...

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Published in:Journal of dispersion science and technology 2008-04, Vol.29 (4), p.621-627
Main Authors: Márquez, R., Bullón, J., Márquez, L., Cárdenas, A., Briceño, M. I., Forgiarini, A.
Format: Article
Language:English
Subjects:
Chemistry
Colloidal state and disperse state
Emulsions. Microemulsions. Foams
Exact sciences and technology
Formulation engineering
General and physical chemistry
parenteral emulsion
phase inversion
rheological behavior
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cited_by cdi_FETCH-LOGICAL-c407t-ecdd358d0299e0955f7abc5d51b1a29a0e9c15afb3ad682b189a7ad5a31e4da03
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description An efficient emulsification procedure for parenteral soybean oil-in-water, based on current know-how on transitional inversion, was investigated. A fine droplet size lipid emulsion was produced using much lower mechanical energy than the typical industrial process. The aqueous phase was added gradually during mixing and various rates of water addition, as well as surfactant concentration, were evaluated. It was found that as addition rate and surfactant content increased, flow behavior changed significantly at intermediate water content, becoming highly viscoelastic. This behavior was related to the formation of a liquid crystalline phase that, at later mixing stages, turned into small droplets.
doi_str_mv 10.1080/01932690801945998
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subjects Chemistry
Colloidal state and disperse state
Emulsions. Microemulsions. Foams
Exact sciences and technology
Formulation engineering
General and physical chemistry
parenteral emulsion
phase inversion
rheological behavior
title Rheological Changes of Parenteral Emulsions During Phase-Inversion Emulsification
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