We have shown that consistent preparation of emulsions is possible using the novel Pickering emulsion systems in comparison to the conventional surfactant-based emulsion systems. The Sauter mean diameter of the emulsions was proportional to agitation speed, which is consistent with those of surfactant-free emulsion systems. The size of the emulsion was dependent upon the concentration of the microparticle therefore, its concentration was optimized in this study. It was realized that inorganic salts are a requisite for stable emulsion formations and CaCl 2 produced the most stable emulsion. In contrast, vigorous agitations such as using a homogenizer prevented emulsion formation. It was found that the emulsions could be prepared using mild agitation methods such as shaking by hand, magnetic stirring, and vortex mixing. To the best of our knowledge, there are no available reports on the application of safe and easily available Pickering emulsions prepared using stearate solid particles. Water-in-oil (W/O) Pickering emulsions were successfully prepared in various solvents such as n-heptane, silicone oil, and food/cooking-grade olive oil, which are all acceptable solvents in the pharmaceutical, cosmetic, and food industries. In this paper, the application of food-grade magnesium stearate microparticles as a stabilizer in the preparation of a novel biocompatible Pickering emulsions was reported.
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