Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods

Emulsions containing ultrafine droplets (r < 100 nm) have a number of potential advantages over conventional emulsions for the encapsulation and delivery of lipophilic substances in foods and beverages: high optical clarity; high physical stability; increased bioavailability. These ultrafine emulsions can be fabricated from high-energy or low-energy homogenization methods, which each have advantages and limitations. In this study, we compared a...