Localization of BLI in solid lipid nanoparticles

There is a need to control and modify the stability and functionality of Upophilic bioactive molecules in foods. One approach is to use microencapsulation to alter the microenviroment of the molecules of interest. There are a range of microencapsulation technologies available and, while different applications require different approaches, in aqueous foods emulsion-based delivery systems remain dominant. 

One reason for the continued dominance of emulsion-based delivery systems is that they are so common in foods. Many foods are traditionally emulsions and if they are fortified with a lipophilic ingredient then that ingredient will partition into the lipid phase. The performance of these emulsions as delivery vehicles can be improved, particularly by modifying the structure of the surface and, to a lesser extent, the particle size. More recent research has examined the potential of improving the EBDS by modifying the crystal structure of the dispersed Upid phase. 

SLN can be formed using conventional food processing technology and a hot solution of a high-melting fat. Crystallization of the carrier lipid alters the chemical environment of other lipophilic ingredients dissolved in the liquid oil. However, the evidence to date appears 

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