MICROMORPHOMETRIC CHARACTERISTICS OF α-TOCOPHEROL EMULSIONS OBTAINED BY MICROFLUIDIZATION

 

C. Cano-Sarmiento, A. Monroy-Villagrana, L. Alamilla-Beltrán, H. Hernández-Sánchez, M. Cornejo-Mazón, D.I. Téllez-Medina, C. Jiménez-Martínez and G.F. Gutiérrez-López

 

 

  • Lacunarity and fractal dimension could successfully characterize irregularity and empty spaces in micelles/agglomerates.

  • Microfluidization decreased size of micelles/agglomerates in pre-emulsion.

  • Tween 20, SDS and lecithin induced the micellar agglomeration.

  • Lecithin increased macroscopic homogeneity of emulsion and decreased diameter of irregular micelles/agglomerates.

  • Homogeneity of emulsion was not influenced by irregular-contour of micelles/agglomerates.