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W. VAN NIEUWENHUYZEN, Research, Eridania Beghin-Say, Vilvoorde, Belgium, Havenstraat 84, Vilvoorde, B1800, Belgium

For food application the choice of solvents in the liposome processing is restricted. Lecithin fractions with increasing phosphatidylcholine (PC) content are used for the preparation of liposomal emulsions with various mixing equipment. The homogenisation conditions determine small Particle Size Distribution (PSD) (100 - 300 nm) with a low polydispersity (<0.2), measured with Malvern Zetasizer II. The mixing techniques give mixtures of bi-layered liposomes and mono-layered nano emulsions. Transmission Electron Microscopy (TEM)shows that the share of liposomes is related to the increasing PC content. Unloaded and loaded liposomes can be spray dried on a carrier, facilitating the industrial food use of encapsulated antioxidants. Another technique is the preparation of liposome gels with aqueous alcohol. The gel strength and the freeze-thaw properties are related to PC content. Controlled release of liposomal encapsulated flavors is demonstrated in taste panel scores.