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  • Formation of Food‐Grade Nan...
    Komaiko, Jennifer S.; McClements, David Julian

    Comprehensive reviews in food science and food safety, March 2016, Volume: 15, Issue: 2
    Journal Article

    There is considerable interest in the production of emulsions and nanoemulsions using low‐energy methods due to the fact they are simple to implement and no expensive equipment is required. In this review, the principles of isothermal (spontaneous emulsification and emulsion phase inversion) and thermal (phase inversion temperature) low‐energy methods for nanoemulsion production are presented. The major factors influencing nanoemulsion formation using low‐energy methods and food‐grade components are reviewed: preparation conditions, oil type, surfactant type, surfactant‐to‐oil ratio, and cosolvent or cosurfactant addition. The advantages and disadvantages of different low‐energy and high‐energy methods for fabricating nanoemulsions are highlighted, and potential applications for these techniques are discussed.