INSULIN IN W O/W MULTIPLE EMULSIONS - PREPARATION, CHARACTERIZATION AND DETERMINATION OF STABILITY TOWARDS PROTEASES IN-VITRO/

In this work two w/o/w multiple emulsions composed of soybean oil or m edium-chain triglycerides and containing insulin were studied. These e mulsions were prepared by means of two-step emulsification procedure. The w/o/w emulsions obtained were stable for at least 6 months of stor age at 4-6 degrees C. The yield of encapsulation of insulin was >95%. The main release mechanism is a swelling-breakdown phenomenon. In vitr o, the two w/o/w multiple emulsions were able to protect insulin again st enzymatic degradation. These results indicate that multiple emulsio ns have potential as a carrier of insulin for oral administration.