With this contribution we introduce a continuous technical process which allows for a simultaneous high pressure emulsification and an instantaneous mixing (SEM) of the reactant.
This nano-emulsification approach is a simple and very versatile technology, which allows a precise size control and it can be performed at mild process conditions.
In order to allow emulsification to occur, a work to increase the interfacial area between two liquids has to be done.
However, its action in healthy subjects allows lipid emulsification, which creates a lipid/water interface essential for the hydrolysis of triglycerides, and digestion of a part of the ingested triglycerides that releases fatty acids, which stimulate the secretion of pancreatic enzymes and allow activation of pancreatic colipase-dependant lipase.
DSC results show that the thermostability of CMBs decreased slightly after emulsification which indicate the emulsification exerts very little effect on the thermal property of CMBs.
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These are emulsification-entrainment, emulsification-entrapment, wettability reversal, and emulsification-coalescence, of which emulsification is possibly the most important mechanism (Sheng 2011, 2013).
In the emulsification-evaporation method, in which the emulsification and stabilization of the particles are critical factors, the amount of emulsifier plays an important role in the emulsification process and in the protection stabilization of the droplets, because it can prevent the coalescence of particles [14].
The duration in which the emulsification of silicone oil occurred and the mechanism of penetration into the retina are still unclear [ 7, 9, 10].
Furthermore, the emulsification results at constant mixing intensity indicate the existence of a dispersed phase viscosity limit for a given agitation time beyond which emulsification becomes impossible.
