Influence of the Triglyceride Composition, Surfactant Concentration and Time-Temperature Conditions on the Particle Morphology in Dispersions

Many applications for crystalline triglyceride-in-water dispersions exist in the life sciences and pharmaceutical industries. The main dispersion structures influencing product properties are the particle morphology and size distribution. These can be set by the formulation and process parameters, but temperature fluctuations may alter them afterwards. As the dispersed phase often consists of complex fats, there are many formulation variables influencing these product properties. In this study, we aimed to gain a better understanding of the influence of the dispersed-phase composition on the crystallization and melting behavior of these systems. We found that different particle morphologies can be obtained by varying the dispersed-phase composition. Droplets smaller than 1 mu m were obtained after melting due to self-emulsification (SE), but these changes and coalescence events were only partly influenced by the melting range of the fat. With increasing surfactant concentration, the SE tendency increased. The smallest x(50,3) of 3 mu m was obtained with a surfactant concentration of 0.5 wt%. We attributed this to different mechanisms leading to the droplets' breakup during melting, which we observed via thermo-optical microscopy. In addition, SE and coalescence are a function of the cooling and heating profiles. With slow heating (0.5 K/min), both phenomena are more pronounced, as the particles have more time to undergo the required mechanisms.

Automated summary

There are many applications for crystalline triglyceride-in-water dispersions in the life sciences and pharmaceutical industries. The particle morphology and size distribution are the main factors influencing the properties of these dispersions. In this study, the influence of the dispersed-phase composition on the crystallization and melting behavior of these systems was investigated. Different particle morphologies were obtained by varying the dispersed-phase composition, and smaller droplets were obtained after melting. The self-emulsification and coalescence events were influenced by the melting range of the fat and the surfactant concentration.