Nanoemulsions: an emerging technology in the food industry
作者： Shishu Goindi , Amanpreet Kaur , Randeep Kaur , Atin Kalra , Pratibha Chauhan
DOI: 10.1016/B978-0-12-804306-6.00019-2
关键词: Engineering industry 、 Materials science 、 Homogenizer 、 Food science 、 Whey protein 、 Soybean Protein Isolate 、 Preservative 、 Food industry 、 Sonication 、 Nutraceutical
摘要: Abstract Nanoemulsions are ultrafine, kinetically stable nonequilibrium dispersions of at least two immiscible liquids (oil and water) possessing globules submicron size range (10–100 nm). These nanoemulsions find upsurge interest not only in the pharmaceutical, medical, cosmetic, engineering industry but also revolutionized food industry. In industry, being explored to encapsulate, stabilize, deliver lipophilic constituents like flavors, omega-3 fatty acids, vitamins, preservatives, nutraceuticals. They have a number potential advantages over conventional emulsions incorporation into optically transparent products, may enhance texture, stability, bioavailability products. Food proteins soybean protein isolate, whey isolates used as safer stabilizers for nanoemulsions. Formation requires processes high-energy emulsification with help high-pressure homogenizers, sonication, some low-energy emulsification. This chapter provides insight nanoemulsion composition, processing, properties, applications utilization within
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