Nanoemulsion ingredients and components

  • Nandita DasguptaEmail author
  • Shivendu RanjanEmail author
  • Mansi Gandhi


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.


Food-grade nanoemulsion Ingredients Components Systematic selection Interaction 


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© Springer Nature Switzerland AG 2018

Authors and Affiliations

  1. 1.Faculty of Engineering and the Built EnvironmentUniversity of JohannesburgJohannesburgSouth Africa
  2. 2.School of Advanced SciencesVellore Institute of TechnologyVelloreIndia

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