Abstract: A nanoemulsion is a homogeneous dispersant formed spontaneously from two
mutually immiscible solutions in
the presence of surfactants, co surfactants, etc. It can improve some shortcomings of its lower stability,
solubility, and bioavailability due to the active substances by its own structure; more and more are used in food
and pharmaceutical industries t o improve product stability, utilization, shelf life and functional performance.
This paper reviews the main components of nanoemulsions and describes in detail the standard methods of
preparing nanoemulsions and their progress in the food field, with a vi ew to providing references for their
further application and process optimization.....
Keywords: nanoemulsion; composition; preparation; progress in application
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