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Nanoemulsion Production bySimple and Low Energy Method |
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| รหัสดีโอไอ | |
| Creator | Suwimon Ariyaprakai |
| Title | Nanoemulsion Production bySimple and Low Energy Method |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2560 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 5 |
| Journal No. | 3 |
| Page no. | 155-164 |
| Keyword | Nanoemulsions, Low energy emulsification, Spontaneous emulsification, Surfactants |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/86628 |
| ISSN | 2286-8615 |
| Abstract | Oil-in-water nanoemulsionshave been applied as oil encapsulated systems indrugs, foods, drinks, cosmetics, and active food packaging. Their advantage is having higher stability against phase separation compared to conventional emulsions. Nanoemulsionscan be produced without using any expensive high shear or high energy homogenizers by using a method called spontaneous emulsification. Emulsions are formed by itself during stirring the mixtures composed of oils, surfactants, and water. Currently, researchers are developing nanoemulsion production systems by using different types of surfactants and oils, different proportions between surfactants and oils, different stirring conditions, and different types of additional solvents. These aimed to optimize theconditions for spontaneous emulsification in order to upscale the systems to industrial production level in the future. |
