Author(s)

Casler Buelke

Affiliation(s)

Faculty of Materials Science and Engineering, Warsaw University of Technology, Poland.

Corresponding Author

Casler Buelke

ABSTRACT

Emulsions are often used as delivery systems for active ingredients due to their unique delivery properties. Multilayer emulsions form a thicker interface layer due to their multilayer structure, thereby improving the ability of the delivery carrier to resist external pressure, prolonging the digestion time of lipids, thereby effectively protecting the active ingredients, and achieving slow release of active ingredients through the rational design of the interface layer. Purpose of ingredients. This article introduces in detail the construction principles of multi-layer emulsions, the characteristics of the interfacial layer and the effects on the stability of the interfacial layer. It also reviews the application progress of multi-layer emulsions in food and related industries in recent years, with a view to providing new methods for the delivery of active ingredients ideas.

KEYWORDS

Emulsion; Multi-layer emulsion; Interface layer; Slow release; Application

CITE THIS PAPER

Casler Buelke. Application and research progress of multi-layer emulsion delivery systems. World Journal of Mathematics and Physics. 2024, 2(2): 12-20. DOI: 10.61784/wjmpv2n255.

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