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  • Title: Insulin in w/o/w multiple emulsions: preparation characterization and determination of stability towards proteases in vitro.
    Author: Cunha AS, Grossiord JL, Puisieux F, Seiller M.
    Journal: J Microencapsul; 1997; 14(3):311-9. PubMed ID: 9147281.
    Abstract:
    In this work two w/o/w multiple emulsions composed of soybean oil or medium-chain triglycerides and containing insulin were studied. These emulsions were prepared by means of two-step emulsification procedure. The w/o/w emulsions obtained were stable for at least 6 months of storage at 4-6 degrees C. The yield of encapsulation of insulin was > 95%. The main release mechanism is a swelling-breakdown phenomenon. In vitro, the two w/o/w multiple emulsions were able to protect insulin against enzymatic degradation. These results indicate that multiple emulsions have potential as a carrier of insulin for oral administration.
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