Solid Lipid Nanoparticles as Novel Delivery Systems

This project focuses on the development of a new nanoscalar encapsulation system using crystallized emulsions to form solid lipid suspensions (so called SLN). The goal is to encapsulate chemically unstable lipophilic ingredients such as omega-3 fatty acids and lycopene or beta-carotene thereby improving their physical and chemical stability in foods. The project is a collaboration  between the University of Hohenheim, the University of Iceland and the University of Massachusetts.