Abstract
Biocompatible, food-grade microemulsions are reviewed with emphasis on oil-in-water systems. Microemulsions are thermodynamically stable and prepared with three components: water, oil, and surfactant, although a cosurfactant can be added for satisfactory microemulsion formation. Microemulsions are reviewed as well as the individual components with particular attention to using food-grade ingredients. Microemulsions are used as vehicles for nanoencapsulation of essential oils (aromas, flavors) and nutraceuticals (eg, vitamins) and are particularly suited for use in food systems because of the droplets’ small size (5–100 nm), low density, viscosity, and Newtonian behavior. Examples are presented using peppermint, cinnamon, and thyme essential oils, vitamin E, and trans-anethole as oil phases; TPGS-1000, Tween 80 as surfactants; PEG-400 and isobutanol as cosurfactants. Literature cases of food-grade microemulsions are also presented, examined, and compared with the examples based on physical characteristics: pH, conductivity, viscosity, particle diameter, shape, zeta potential, and surface tension.
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