Recent advances in the use of nano-emulsions are opening up new applications in the food industry. Food grade nano-emulsions are being utilized in the food industry for their physico-chemical properties in encapsulating of bioactive components, being as a carrier for bioactive components, and preventing their degradation, increasing bioavailability of essential oils by increasing its antimicrobial activity. The small size of the particles in nano-emulsions provides a number of potential advantages over conventional emulsions. They have higher stability to particle aggregation and gravitational separation (this high stability is used in elimination of toxic weighing agents in flavor emulsions), high optical clarity, ability to modulate product texture, and increased bioavailability of lipophilic compounds. Also, being translucent in nature can eliminate the use of alcohol as a clarifying agent in the beverage industry and, to ease obtaining Helal Certificate, which is desirable in many regions of the world. This current review presents general properties of emulsions and an overview of Food-Grade nano-emulsions, recent applications of nano-emulsions in the food systems and patent review of emulsions.
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Yalçınöz et al. (2018) studied this question.
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