Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties
Abstract
The influence of flavor oil composition, cosolvents (glycerol and propylene glycol), and cosurfactant (lysolecithin) on the formation and stability of lemon oil nanoemulsions stabilized by sucrose monoesters was examined. At ambient temperature, nanoemulsions containing 1-, 3-, and 5-fold lemon oils were stable to droplet growth, whereas those containing 10-fold lemon oil were unstable. For 10-fold lemon oil nanoemulsions, the droplet growth...
Paper Details
Title
Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties
Published Date
Sep 1, 2013
Journal
Volume
118
Issue
2
Pages
198 - 204
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