Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity.

@article{McClements2011FoodgradeNF,
  title={Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity.},
  author={David Julian McClements and Jiajia Rao},
  journal={Critical reviews in food science and nutrition},
  year={2011},
  volume={51 4},
  pages={285-330}
}
Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the food industry to encapsulate, protect, and deliver lipophilic functional components, such as biologically-active lipids (e.g., ω-3 fatty acids, conjugated linoleic acid) and oil-soluble flavors, vitamins, preservatives, and nutraceuticals. The small size of the particles in nanoemulsions (r<100 nm) means that they have a number of potential advantages over conventional emulsions-higher stability to… CONTINUE READING

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