Stability of vitamin A in oil‐in‐water‐in‐oil‐type multiple emulsions

• DOI: 10.1007/s11746-999-0212-2
• Publication Date: 2007-05-31T06:57:40Z
• Authors: Katsunori Yoshida; Tomoko Sekine; Fumiaki Matsuzaki; Toshio Yanaki; Michihiro Yamaguchi
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Abstract The stabilityof vitamin A was studied in thee different emulsions: oil‐in‐water (O/W), water‐in‐oil (W/O), and oil‐in‐water‐in‐oil (O/W/O). stability of retinol (vitamin alcohol) the O/W/O emulsion highest among types emulsions; remaining percentages at 50°C after 4 wk O/W/O, W/O, O/W emulsions were 56.9, 45.7, 32.3, respectively. With increasing peroxide value W/O emulsifiers, percentage palmitate decreased significantly, indicating that peroxides formulae accelerate decomposition A. Organophilic clay mineral (an oil gelling agent a emulsifier) also affected retinol; synthesized saponite better than naturally occurring bentonite for stability. increased with inner phase ratio (φ i ), whereas it unaffected by φ . Encapsulation percent emulsion, to total amount excellent agreement encapsulation percent, suggesting is more stable outer phase. Addition antioxidants ( tert ‐butylhydroxytoluene, sodium ascorbate, EDTA) improved up 77.1% wk. We conclude useful formula stabilize