Dairy-based solid lipid microparticles: A novel approach

The objective of this work was to produce solid lipid microparticles using fully hydrogenated anhydrous milk fat (FHAMF) and to evaluate their physical stability during 90 days of storage at different temperatures. To obtain the lipid microparticles, the FHAMF was sprayed in a double fluid atomizer at 1 bar pressure, in a chilled chamber (2 degrees C). After atomization, the microparticles were divided into three batches and stored for 90 days at three different temperatures (5, 15 and 25 degrees C). During storage, samples were periodically removed (7, 15, 30, 60 and 90 days) for evaluation of particle size, melting behavior, morphology, and polymorphic habit. The microparticles presented spherical shaped, with a smooth surface and wide size variation. When stored at 5 degrees C, the microparticles showed the smaller size and smaller agglomeration, due to the lower liquid fat content in the system, which that makes it difficult the adhesion of one particle to another. The lipid microparticles presented beta' crystals immediately after processing and at all temperatures during the storage. This study demonstrated the potential of FHAMF as an appropriate lipid phase for the production of lipid microparticles, and may contribute to further studies on the delivery of active compounds.