Abstract
Food nanotechnology involves the study of interactions between oil, water, surfactants and various ingredients such as active compounds, gelling agents, preservatives, chelating agents, flavors and colorants. In particular, the molecular structure and functions of nanoemulsions control the stability and organoleptic properties of nano-food products. For example, the overuse of surfactants to stabilize nanoemulsions may lead to toxicity of final food products. This review discusses methodical, logical and judicial selection of oils, surfactants, co-surfactants, active ingredients and other components. Ingredients for developing food-grade nanoemulsions are described.
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References
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Dasgupta, N., Ranjan, S. & Gandhi, M. Nanoemulsion ingredients and components. Environ Chem Lett 17, 917–928 (2019). https://doi.org/10.1007/s10311-018-00849-7
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DOI: https://doi.org/10.1007/s10311-018-00849-7