Nanoemulsions in Food Industry

Abstract

A great attention has been received in the last few years for nanotechnology applications in food as well as pharmaceutical industries. People are looking for healthy and safe food worldwide. Therefore, researchers have been currently focusing on nanoemul-sion technology that is particularly suited for the production of functional food. This chapter includes an overview about nanoemulsion terminology and formulation, various approaches for production of nanoemulsions which include high energy approaches such as high-pressure valve homogenization, microfluidizers and ultrasonic homogeni-zation, and low energy methods such as spontaneous emulsification, phase inversion composition, phase inversion temperature and emulsion inversion point. In addition, the applications of nanoemulsions in food industry are discussed in detail.