Encapsulation of iron is necessary to supply bioavailable iron to large number of population possess iron deficiency. In the present study, we dispersed the iron solution in a fat matrix of palm stearin, and prepared the simple
emulsion (water-in-oil) at 60 ◦C, where fat was a continuous phase. Using that emulsion, we produced fat based
emulsion particles through prilling (spray + chilling) process using twin fluid atomizers (internal mixing). We
characterized the particle in terms of size and size distribution, and investigated the internal structure of the fatparticles by cryogenic scanning electron microscopy (cryo-SEM) for observing the distribution or homogeneity of
dispersed phase. Present study includes mainly the iron release kinetics through the fat matrix of the emulsion particle in an in-vitro gastric system (pH ≈ 2.0 ) as a function of (a) particle size of prills, (b) thickener concentration
(polyethylene glycol, PEG) in dispersed phase, (c) droplet size of dispersed phase, (d) mixing properties (Reynolds
number, Re), and (e) shelf-life of particles. The release kinetics was explained by the second order kinetics, where
we estimated the release kinetic constant, and co-related with the viscosity ratio of dispersed phase to continuous
phase, mean particle size of emulsion, and shelf-life of particles. The result showed that the control of the release
properties can be obtained by choosing particle size and thickener concentration
