Smart Emulsions

About

What is the problem? There is a need in many fields such as pharmaceuticals, foods, and cosmetics to efficiently deliver specific compounds to specific targets. This is particularly difficult when a triggered or controlled delivery of two segregated actives (e.g. hydrophobic active-1 and hydrophilic active-2) from a single structured simple emulsion is required potentially over different time scales. Our new Solution? Our researchers have developed a method to overcome this challenge by encapsulating one active inside submicron size particles that are subsequently used to stabilise the interface of a water-in-oil or oil-in-water emulsion, with active-2 encapsulated in its dispersed phase. Benefits of the new technology Encapsulation of both hydrophilic and hydrophobic molecules within one structured simple emulsion, independently triggered/controlled release of actives, release of both actives can be separately controlled, release can be triggered pH, ionic conditions and more, addition of emulsifiers can be  greatly reduced or eliminated, products can be made using standard manufacturing plant. Background A major interest in many fields such as pharmaceuticals, foods, cosmetics and agrochemicals is to efficiently deliver specific compounds to specific targets. Targeted or controlled delivery can be achieved in many ways, depending on the active ingredient and the target. The only current method to achieve this relies on using two emulsions, one for each active or using double emulsions. This  increases formulation costs (processing, stabilisation in two different processing steps. The current problems with delivery through double emulsions are two-fold; firstly the complexity of the structure itself raises issues with manufacturing and stabilisation and, secondly, the restriction in the use of actives as these have to be compatible with the different phases in the system.  These problems have been overcome by encapsulating active-1 inside submicron size particles (of fat or polymer complexes), that are subsequently used to stabilise (i.e. Pickering mechanism) the interface of a water-in-oil or oil-in-water emulsion, with active-2 encapsulated in its dispersed phase. Processing and stability issues are eliminated due to the “simplicity” of the emulsion structure to be formulated. A range of actives (hydrophilic/hydrophobic) can be incorporated as the material to fabricate the Pickering particles (within which the active is included) can be tailored accordingly. This approach has applications in the food industry, e.g. triggered delivery of two nutrients (peptide, vitamin etc.) within one or different specific site(s) in the GI tract. The invention can be also used for active “masking” in the mouth and later release. Also the cosmetics, personal care, pharmaceutical industries can benefit from similar uses of this invention.