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KMID : 1024420070110040237
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Food Engineering Progress
2007 Volume.11 No. 4 p.237 ~ p.247
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Production Technology of Food Nanoemulsions and Its Application in Food Industry
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Kim Chong-Tai
Kim Chul-Jin
Cho Yong-Jin
Ko Sung-Ho
Choi Ae-Jin
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Abstract
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Currently, interests in food nanotechnology and its research and development are at an initial stage in the world, and food industry is slowly moving to embrace it and preparing for establishment of a final goal achieving its commercialization. It is considered that the field of food nanomaterials in food nanotechnogy is a crucial means for commercialization of functional foods. Up to now, known bioactive substances imparting functionality to human body lack in solubilization, stability, and bioavailability, which results in unsuccessful quality enhancement and commercialization. Especially, fabrication technologies of food nanoemulsions are considered as a future technology to improve the above drawbacks of bioactive ingredients and produce new functional foods. Accordingly, fabrication methods of food nanoemulsion and their applications and a ripple effect in the food industry were studied in this research.
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KEYWORD
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food nanoemulsion, bioactive ingredient, solubilization, bioavailability, delivery system
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