Abstract: A vesicle is produced by: a step of producing a W/O emulsion from an aqueous solution containing a substance to be entrapped in a vesicle in a dissolved or suspended state and an organic solvent phase containing a lipid having emulsification capacity, which can constitute the vesicle; a step of producing a W/O/W emulsion from the W/O emulsion and an external water phase solution of a water-soluble emulsifier, which does not destroy a vesicle lipid membrane; and a step of removing the organic solvent phase from the W/O/W emulsion, so as to form a vesicle. This method simultaneously achieves a high entrapment yield of an active ingredient and the control of a particle diameter.

Abstract: A W/O emulsion is produced from an aqueous solution containing a substance to be entrapped in a vesicle in a dissolved or suspended state and an oil phase containing an emulsifier; subsequently, the W/O emulsion is cooled to a temperature at which the aqueous solution of the W/O emulsion becomes a frozen particle and the oil phase maintains a liquid state, and the oil phase is removed; thereafter, an oil phase containing a vesicle constituent lipid is added to the frozen particle, and the obtained mixture is then stirred, so as to substitute the emulsifier on the surface of the frozen particle with the vesicle constituent lipid; and thereafter, an external Water phase is added to the frozen particle coated with a lipid membrane, so as to hydrate the lipid membrane by the external water phase. This process achieves a high entrapment yield of a desired substance while controlling desired physical properties such as particle diameter.

Abstract: A vesicle is produced by: a step of producing a W/O emulsion from an aqueous solution containing a substance to be entrapped in a vesicle in a dissolved or suspended state and an organic solvent phase containing a lipid having emulsification capacity, which can constitute the vesicle; a step of producing a W/O/W emulsion from the W/O emulsion and an external water phase solution of a water-soluble emulsifier, which does not destroy a vesicle lipid membrane; and a step of removing the organic solvent phase from the W/O/W emulsion, so as to form a vesicle. This method simultaneously achieves a high entrapment yield of an active ingredient and the control of a particle diameter.

Abstract: A W/O emulsion is produced from an aqueous solution containing a substance to be entrapped in a vesicle in a dissolved or suspended state and an oil phase containing an emulsifier; subsequently, the W/O emulsion is cooled to a temperature at which the aqueous solution of the W/O emulsion becomes a frozen particle and the oil phase maintains a liquid state, and the oil phase is removed; thereafter, an oil phase containing a vesicle constituent lipid is added to the frozen particle, and the obtained mixture is then stirred, so as to substitute the emulsifier on the surface of the frozen particle with the vesicle constituent lipid; and thereafter, an external water phase is added to the frozen particle coated with a lipid membrane, so as to hydrate the lipid membrane by the external water phase. This process achieves a high entrapment yield of a desired substance while controlling desired physical properties such as particle diameter.

Abstract: According to the present invention, it is possible to produce emulsions containing a material that are insoluble or that have low solubility with respect to water and oil in a high concentration, so as to obtain emulsions which can be preserved for a long period of time. More specifically, ethanol, to which polyglycerol oleic acid ester (PG) is added, and vegetable oil, are stirred with a homogenizer or an emulsification method such as a membrane emulsification or a microchannel emulsification, thereby obtaining E/O type emulsions or E/O/W type emulsions wherein ethanol drops in which polyphenol is dissolved in a high concentration are dispersed into vegetable oil.

Abstract: A fat reforming method using an enzyme which has been activated by adding the enzyme to a system containing water and fat phases, activating the enzyme by a function of a boundary surface/layer between the water and fat phases, and removing the water and fat phases through freeze drying. Tetradecane may be used as the fat phase. Just after adding tetradecane into a water phase in which lipase is dissolved, though existing in water phase as shown in FIG. 4(a), the lipase moves towards the boundary surface since it has a tendency to gather around the boundary surface between the water and fat phases. The lipase moved to the boundary surface has hydrophobic portion at the side of the fat phase and a hydrophilic portion of the lipase at the side of the water phase, as shown in FIG. 4(b), and at the same time the lid covering the activating portion is opened by the function of the boundary surface.

Abstract: A method is disclosed for activating a lipase by adding a solution of lipase in an aqueous buffer at a pH near neutrality to an organic phase, e.g., tetradecane. Under these conditions lipase is activated as a function of an organic-and-water boundary surface between the organic and water phases. The lipase that is activated in this manner remains active even after lyophilization to remove the water and the organic phase. This activated lipase efficiently catalyzes a fat reforming reaction in non-aqueous and nano-aqueous conditions.