Fabrication, characterization and properties of food nanoemulsions

D.J. McClements,     University of Massachusetts, USA


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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