Nanoparticles surfaces melting temperature relating

The incorporation of lecithin in different amounts (10-50% related to the triglyceride) did not influence the melting or crystallization temperature of the hard fat in the bulk phase neither in the nanoparticles but led to an accelerated polymorphic transition to the stable 6-modification particularly in the nanoparticles. No additional colloidal structures derived from the emulsifiers (lecithin and Solutol) could be detected in the aqueous phase by electron microscopy and the results of H- and P-NMR studies indicate that lecithin and Solutol are nearly completely attached to the particle surface. However, from the results it was also concluded that due to the redistribution of the lecithin from the lipid matrix and its enrichment in the particle interface, neither an increase in drug load (into the solid... 

---