	US 12,029,817 B2
	Method for manufacturing water-in-oil-in-water multiple emulsion
Chia-Chen Hsu, Hsinchu (TW); Nai-Yi Wang, Hsinchu (TW); Yu-Chen Cheng, Hsinchu (TW); and Jinn-Tsyy Lai, Hsinchu (TW)
Assigned to FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE, Hsinchu (TW)
Filed by FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE, Hsinchu (TW)
Filed on Apr. 5, 2021, as Appl. No. 17/222,022.
Claims priority of application No. 109120452 (TW), filed on Jun. 17, 2020.
Prior Publication US 2021/0393710 A1, Dec. 23, 2021
Int. Cl. A61K 9/113 (2006.01); A61K 9/16 (2006.01); A61K 35/745 (2015.01); A61K 35/747 (2015.01); A61K 47/36 (2006.01); A61K 47/38 (2006.01); A61K 47/42 (2017.01); A61K 47/44 (2017.01); A61P 1/14 (2006.01)

CPC A61K 9/113 (2013.01) [A61K 9/16 (2013.01); A61K 35/745 (2013.01); A61K 35/747 (2013.01); A61K 47/36 (2013.01); A61K 47/38 (2013.01); A61K 47/42 (2013.01); A61K 47/44 (2013.01); A61P 1/14 (2018.01)]

20 Claims

1. A method for manufacturing a water-in-oil-in-water multiple emulsion, comprising:

(a) mixing an active component with an internal aqueous phase to form a homogenized mixture;

(b) mixing the homogenized mixture with an oleaginous phase to form a water-in-oil emulsion; and

(c) mixing the water-in-oil emulsion with an external aqueous phase to form the water-in-oil-in-water multiple emulsion, wherein the external aqueous phase comprises water and an excipient, and wherein

the excipient comprises a whey protein concentrate and a modified starch,

the modified starch is octenyl succinate modified starch, and

the weight ratio of the whey protein concentrate to the modified starch ranges from about 4:1 to about 1:4.