Enzymatically cross-linked biopolymer interfacial complexes for improved lipid particle stability


The utilization of many natural emulsifiers has led to millions of dollars per year in product losses. A novel interfacial engineering technology in combination with a novel enzyme treatment, has been developed to improve emulsion stability by creating stable interfacial membranes consisting of natural edible ingredients. This approach covalently cross-links the charged biopolymer complex onto the oppositely charged adsorbed lipid droplets, thereby avoiding the tendency for the adsorbed layers to become detached when solution conditions are changed. 


Theinterfacial biopolymer complexes can be used to stabilize oil-in-water emulsions, thereby extending the range of applications of this technology in a variety of products, including foods, pharmaceuticals, personal products, agro-chemicals, cosmetics, etc.

  • Decreases the tendency for the adsorbed layers to become detached extending the range of pH, salt and temperature values
  • Increases the control over the in vitro and in vivo digestibility of emulsified lipids, thereby enabling the creation of controlled, triggered, and smart release systems and the ability to control the bioavailability of lipophilic materials.
  • Fabrication of an interfacial biopolymer complexes that can protect encapsulated ingredients against chemical instability
  • Creation of an interfacial biopolymer complex that can protect against physical instabilitycaused bycrystallization of one or more materials within lipid droplets.
Licensing Status: 
Available for licensing/collaboration/partnering
Patent Status: 

Patent Pending

UMA 07-38
For More Information: 

Michael Jaremchuk
Senior Licensing Officer
Commercial Ventures and Intellectual Property
E-mail: jaremchuk@research.umass.edu