Increases the control over the in vitro and in vivo digestibility of emulsified lipids, thereby enabling the creation of controlled, triggered, and smart release systems.



The utilization of many natural emulsifiers has led to millions of dollars per year in product losses. A novel interfacial engineering technology in combination with a novel enzyme treatment, has been developed to improve emulsion stability by creating stable interfacial membranes consisting of natural edible ingredients. This approach covalently cross-links the charged biopolymer complex onto the oppositely charged adsorbed lipid droplets, thereby avoiding the tendency for the adsorbed layers to become detached when solution conditions are changed.

The interfacial biopolymer complexes can be used to stabilize oil-in-water emulsions, thereby extending the range of applications of this technology in a variety of products, including foods, pharmaceuticals, personal products, agro-chemicals, cosmetics, etc.



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