Description
Nanoparticle surfactants enable sub‑200 nm oil–water emulsions with superior stability.
Technical
By adsorbing at the oil–water interface, nano‑lecithin and silica‑coated phospholipids reduce interfacial tension from ~10 mN/m to ~2 mN/m, allowing high‑pressure homogenization or micro‑fluidic shear to generate droplets <200 nm. The resulting nanoemulsions exhibit delayed Ostwald ripening, extended shelf life, and temperature‑triggered release of encapsulated flavors.
Science
Primary Reaction
Adsorption of amphiphilic nanoparticles at the oil–water interface, reducing interfacial tension and stabilizing droplets
Sensory Profile
Aroma ()
smoothsilkyneutralsubtleclean
Origin & History
Civilization
Japanese and French
Era
21st century