title: Preparation of Monodispersed Solid Lipid Microspheres Using a Microchannel Emulsification Technique.
abstract: Monodispersed solid lipid microspheres consisting of high melting point edible oil were prepared as a novel sophisticated material. To prepare the monodispersed solid lipid microspheres a temperature-controlled microchannel (MC) emulsification process was devised. The prepared microspheres had diameters of approximately 20 µm or more and the standard deviation of the diameters was less than 1 µm. The effects of different surfactants, the pressure and the shape of the MC on the MC emulsification, and the diameter of the prepared droplet were studied. The experimental results are discussed using the new mechanism of droplets formation which is caused by the interfacial tension. Copyright 2000 Academic Press.
authors.affiliation: National Food Research Institute (NFRI), Ministry of Agriculture, Forestry, and Fisheries, 2-1-2 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan
authors.initials: S
authors.lastname: Sugiura
authors.initials: M
authors.lastname: Nakajima
authors.initials: J
authors.lastname: Tong
authors.initials: H
authors.lastname: Nabetani
authors.initials: M
authors.lastname: Seki