Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Production Technology of Food Nanoemulsions and Its Application in Food Industry

식품 나노에멀젼 제조기술 및 식품분야에서의 응용

Kim, Chong-Tai;Kim, Chul-Jin;Cho, Yong-Jin;Ko, Sung-Ho;Choi, Ae-Jin
김종태;김철진;조용진;고성호;최애진

  • Published : 20071100
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Abstract

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.

Keywords

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