Coenzyme Q10 Microemulsion Stability at Extreme Temperatures
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Solution Overview
Problem
Coenzyme Q10 microemulsions in prior art lack stability in extreme temperature environments, prone to demulsification at low temperatures (−30° C. to −10° C.) and high temperatures (100° C. to 130° C.), which affects their performance and storage stability in applications like oral liquids and beverages.
Innovation Solution
A coenzyme Q10 microemulsion with a particle size of 20 nm to 80 nm is achieved by dissolving coenzyme Q10 in a carrier oil, compounded with specific lipophilic and hydrophilic emulsifiers, and maintained at a specific temperature to form a thermodynamically stable emulsified oil-water system, using components like polyglycerol ricinoleate and polyoxyethylene ether-based emulsifiers, and an anti-crystallization agent to prevent aggregation and ensure stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional coenzyme Q10 microemulsion preparation methods are used, then the microemulsion can be formed with basic stability, but the stability in extreme temperature environments (low temperature −30°C to −10°C and high temperature 100°C to 130°C) is insufficient and demulsification occurs
Solution Approach 1:
The patent changes the chemical composition parameters of the microemulsion system by introducing specific components (glyceryl monostearate, polyoxyethylene hydrogenated castor oil, tocopherol) and optimizing their ratios to enhance temperature stability. The co-emulsifier system with specific HLB values and the antioxidant tocopherol work together to maintain microemulsion stability across extreme temperature ranges from −30°C to 130°C
Solution Approach 2:
The patent creates a composite microemulsion system combining multiple emulsifiers (emulsifier + co-emulsifier), antioxidant (tocopherol), and co-solvent (polyethylene glycol) in specific ratios. This composite formulation synergistically improves both the formation stability and extreme temperature resistance of the coenzyme Q10 microemulsion, preventing demulsification in refrigerated and sterilization conditions
2Reliability
If the microemulsion formulation is optimized for extreme temperature stability, then storage stability improves, but the preparation process complexity increases
Solution Approach 1:
The patent employs preliminary action by pre-dissolving coenzyme Q10 in the oil phase containing emulsifiers and co-emulsifiers before adding water. The organic phase is prepared in advance with all necessary components (coenzyme Q10, carrier oil, emulsifier, co-emulsifier, antioxidant) properly mixed and degassed, which simplifies the subsequent emulsification process and ensures stable microemulsion formation
Solution Approach 2:
The patent replaces complex mechanical homogenization equipment with a simpler preparation approach using magnetic stirring and ultrasonic treatment. The optimized chemical composition allows the microemulsion to form and stabilize with minimal mechanical input, reducing the need for sophisticated homogenizers while achieving the same stability results
3Stability of the object's composition
If conventional emulsifiers are used, then the microemulsion can be formed, but particle size control and long-term stability are not achieved
Solution Approach 1:
The patent controls particle size by adjusting the HLB value of the emulsifier-co-emulsifier system and optimizing their ratio. The specific combination of emulsifier (HLB 3-6) and co-emulsifier (HLB 8-12) with controlled concentrations (0.1-10% and 0.05-5% respectively) produces uniform particles in the 20-100 nm range, achieving both size control and long-term stability
Solution Approach 2:
The patent uses polyethylene glycol as an intermediary co-solvent to facilitate the formation of stable microemulsion particles. This intermediary substance helps bridge the oil and water phases, enabling uniform particle size distribution and preventing aggregation during long-term storage, thereby achieving both manufacturing precision and long-term stability
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting microemulsion is clear, transparent, and stable across extreme temperatures, maintaining bioavailability and microemulsion form even after dilution, suitable for pharmaceutical, cosmetic, and food applications, particularly in beverages and oral liquids, with improved storage stability and resistance to demulsification.
Implementation Method 1
dissolving coenzyme Q10 in a carrier oil
Implementation Method 2
compounded with specific lipophilic and hydrophilic emulsifiers, and maintained at a specific temperature to form a thermodynamically stable emulsified oil-water system
Implementation Method 3
form a thermodynamically stable emulsified oil-water system
Data Source
AI summary
Provided in the present invention are a coenzyme Q10 microemulsion, a preparation method therefor and the use thereof. The coenzyme Q10 microemulsion is prepared from components comprising coenzyme Q10, a carrier oil, an anti-crystallization agent, a lipophilic emulsifier, a hydrophilic emulsifier, a co-emulsifier and water. The microemulsion has a particle size DV(90) of between 20 nm and 80 nm, and is clear, transparent, free of demulsification and high in bioavailability, can be stably stored for a long time at normal temperatures and in extreme temperature environments. In addition, the microemulsion is suitable for the pharmaceutical, cosmetic and food fields, especially for beverages, oral liquids and other products. Also provided in the present invention is a method for preparing the coenzyme Q10 microemulsion, which is simple in equipment, low in cost and easy in operation.