Unsaturated fatty acid vesicles (ufasomes) are suspensions of closed lipid bilayers that are
composed of fatty acids, and their ionized species (soap) which are restricted to narrow pH range
from 7 to 9. In ufasomes, fatty acid molecules are oriented in such a way that their hydrocarbon
tails are directed toward the membrane interior and the carboxyl groups are in contact with
water. Stable ufasome formulation critically depends on proper selection of fatty acid, amount
of cholesterol, buffer, pH range, amount of lipoxygenase, and the presence of divalent cations.
Recent innovations can provide opportunity to formulate ufasomes with tailorable features such
as extension of pH range, insensitivity toward divalent cations, and enhancement of stability. This
article describes method of ufasome preparation, key issues in ufasome manufacturing, recent
innovations in ufasomes, dynamicity, stability, and microscopic characterization of ufasomes.
Later part of this article deals with comparison of ufasomes with thoroughly studied liposomes.
Key words: Birefringence;
Freeze fracturing and eaching;
Unsaturated fatty acid vesicles.