Advertisement
Published in:
2018 | OriginalPaper | Chapter
7. Food-Grade Nanoemulsions: Review on the Possible Market
Authors : Nandita Dasgupta, Shivendu Ranjan
Published in: An Introduction to Food Grade Nanoemulsions
Publisher: Springer Singapore
Activate our intelligent search to find suitable subject content or patents.
Select sections of text to find matching patents with Artificial Intelligence. powered by
Select sections of text to find additional relevant content using AI-assisted search. powered by
Abstract
Nanoemulsions are thermodynamically stable, low viscosity, transparent, and isotropic dispersions consisting of water and oil stabilized by an interfacial film of surfactant molecules, in conjunction with a cosurfactant. Nanoemulsions (so-called due to their small particle size; 5–100 nm) have found application in a wide variety of systems, such as pharmaceutical, food, agriculture, environment and oil recovery. Understanding the market of the basic research will lead to development of products with real-life use. The same have been explained in brief with the aim to focus on the future market of food-grade nanoemulsions to attract researchers, scientists and industrialists.