Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

Table 3

Effect of filter pore size on the apparent solubilisation of chocolate (in %) in DS medium.

Filter pore size	Bead size
	750 𝜇m	2.5 mm
250 𝜇m	95%	92%
53 𝜇m	8%	56%
8 𝜇m	35%	27%