Lipid vesicle containing water-in-oil emulsions

摘要

The present invention features water-in-oil emulsions having intact lipid vesicles dispersed in the water or aqueous phase. Methods of making the emulsions are also disclosed. The preferred vesicles for use in the emulsions are paucilamellar lipid vesicles, most preferably those having nonionic amphiphiles as their major structural component. The water-in-oil emulsions are useful in cosmetics, pharmaceuticals, and foods such as margarine.