Multiple nanoemulsions as novel delivery systems of foodingredients

Double nanoemulsions are a specific and complex type of emulsions with interesting delivery, encapsulation, protection and controlled release capabilities. In their formulations choosing atleast two type emulsifier (either hydrophilic or lipophilic) and one organic (oil) phase, besideaqueous phase is necessary. In this study, the production methods of multiple nanoemulsions, theirstability mechanisms as well as the affecting important factors on their characteristics and theirmain applications especially in food uses are reviewed.

Keywords:

Double/multiple nanoemulsions , Emulsifier , Stability , Control release , Food applications