Figure 1: Scanning electron microscope micrographs of coacervates containing garlic oil. (a): coacervates made from Type A gelatin-gum acacia 419 produced at pH 4.5, gelatin-to-gum acacia ratio at 1:1 and core-to-wall ratio at 6:1 at magnification of 30×. (b): surface morphology of Type A 420 gelatin-gum acacia coacervates at magnification of 400×. (c): coacervates made from Type B gelatin-gum acacia produced at pH 3.5, gelatin-to-421 gum acacia ratio at 1:1 and core-to-wall ratio at 6:1 at magnification of 40×. (d) surface morphology of Type B gelatin-gum acacia coacervates at 422 magnification of 400× and 500× respectively.