Nanoemulsions: A Promising Tool for Dairy Sector

Abstract

Nanoemulsions are the emulsions having droplet size below 100 nm developed by adopting pressure- or energy-based methods like homogenizers with a high-pressure valve or using microfluidizers. Within the droplets, the combination of functional food components is possible with the continuous or interfacial region. It provides the ability to encapsulate and release at a single delivering system. Such systems can carry numerous functional components, and the release of these components is controlled with a particular environmental trigger. In milk and milk-based products, various organoleptic characteristics like mouthfeel, taste, flavor, consistency, and rheological characteristics are considered as the quality determinants. The achievement of desired quality parameters in a product can be done by controlling the distribution and droplet size assisted by emulsification process. The stabilizing ability of emulsion in milk is possible without using any extraneous stabilizing agents due to inherent emulsifying capacity of milk proteins. The demand for nanoemulsions over conventional emulsions is increasing day by day, and research is emphasized on their particular applications and properties like functional beverages and foods, improved bioavailability of nutrients, and enhanced physical stability. The dairy-based products can be used as ingredients which are having different functions that supply physical stability as well as health and nutritional benefits. This chapter is focused on the nanoemulsion formation and their applications in dairy-based industries.