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Fabrication, characterization and properties of food nanoemulsions

D.J. McClements,     University of Massachusetts, USA

Abstract:

There is increasing interest within the food industry in utilizing nanoemulsions to encapsulate, protect and deliver lipophilic functional food components, such as oil-soluble flavors, preservatives, vitamins and nutraceuticals. Some of the potential advantages of nanoemulsions over conventional emulsions are: they scatter light weakly and so can be incorporated into optically transparent foods and beverages; they can greatly increase the bioavailability of non-polar substances; they have a high stability to particle aggregation and gravitational separation. This chapter provides an overview of the current ...

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