A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers

In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization they interact with FA. main purpose the present work is development a methodology to evaluate FA in an aqueous medium absence and presence exogenous To this end, combination turbidimetry, oiling off dynamic light scattering (DLS) was used. solubility, well its supramolecular assemblies, were determined analyzing changes turbidity profile corresponding size particles obtained DLS. Oleic (OA) used model simulated intestinal fluid (SIF) phase. Emulsifiers low (Tween 80) high (protein polysaccharide) molecular weight tested. Tween 80 only emulsifier that improved OA solubilization, whereas macromolecules affected structure adopted, being these assemblies governed nature.