Polysaccharide gel with multiple emulsion

Abstract The aim of the present work was to investigate the possibility of using a semicrystalline oil phase in W/O/W to modify the release of encapsulated hydrophilic compounds from polysaccharide gels with embedded multiple emulsions. l -Tryptophan was enclosed within the W 1 -phase of an W 1 /O/W 2 -emulsion, which itself was homogeneously distributed in a Ca 2+ -alginate gel with maltodextrin (D.E. 6.5) as a bulking agent. Various lipid phases, including MCT-oil and different vegetable fats, were investigated for their ability to act as a hydrophobic barrier in the oil phase. In addition, the content of the lipophilic surfactant PGPR in the oil phase was varied. A marked increase in encapsulation efficacy was observed by lowering the storage temperature of the emulsion gels from 23 to 7 °C. Also, among the various lipids used for sample preparation, differences in release rate were found. Increasing the fat content in the oil phase resulted in decreased marker diffusion. The lowest release rate was achieved by using the fat with the highest melting point and by increasing the fat content to 100% of the oil phase. Lowering the content of PGPR in the MCT-oil phase (without fat) had no effect on the release of tryptophan.