Nanoemulsion-based Food Preservation Solution

Nanoemulsion-based Food Preservation Solution

As a new type of food carrier, nanoemulsion has attracted extensive attention in food preservation. Aprofood deeply explores the field of food nanomaterials and is committed to providing global customers with comprehensive food preservation solutions based on nanoemulsion.

What are Nanoemulsions?

Nanoemulsions are colloidal dispersions of two incompatible liquids, typically oil and water in food applications, where one liquid is dispersed in the other in the form of fine droplets. Usually, the average droplet diameter of nanoemulsions is less than 200 nm (d<200 nm). The formulation of kinetically stable nanoemulsions requires at least three components: oil, water, and emulsifier. In the food industry, nanoemulsions often contain various other functional ingredients, such as colors, flavors, preservatives, nutrients, etc., depending on their intended use.

 Illustrative representation of nano-droplets in different types of nanoemulsion.Fig. 1 Illustrative representation of nano-droplets in different types of nanoemulsion. (Sneha & Ashwani, 2022)

Application of Nanoemulsions in Food

Nanoemulsions can provide many benefits by wrapping bioactive compounds, such as essential fatty acids, vitamins, polypeptides, antioxidants, minerals and probiotics, covering them with protective wall materials, preventing the evaporation, chemical reaction or migration of active ingredients in food, providing controlled delivery, and maintaining their stability during processing and storage. Especially in recent years, the use of nanoemulsion as a carrier of antibacterial and antioxidant components in food preservation has received extensive research and attention.

Our Nanoemulsion-based Food Preservation Solutions

Aprofood has been committed to the research of food nanomaterials for a long time. With rich experience and professional knowledge, it can provide global customers with comprehensive food preservation solutions based on nanoemulsion systems.

  • Our solution provides a variety of nanoemulsions customized according to the specific needs of customers and product characteristics. The composition of nanoemulsion is optional, including but not limited to the following:
    Oil phase soybean, corn, sunflower, palm, peanut, safflower, olive, flaxseed, algae, fish oils; oregano, thyme, lemon grass, garlic, cinnamon oils; orange, lemon, lime oils, etc.
    Aqueous phase water, acids, bases, buffering agents, salts, sugars, flavors, preservatives, vitamins, surfactants, proteins, polysaccharides, etc.
    Emulsifiers ethoxylated sorbitan esters (Tweens and Spans), polyoxyethylene alkyl ethers, pluronics, sugar esters (sucrose monopalmitate, sorbitan monooleate), poloxamers; whey protein, β-lactoglobulin, caseinate, egg protein, gelatin, soy protein, pea protein; gum arabic, modified starch, pectin, carrageenan, xanthan, alginate; egg, milk, soy, sunflower lecithin, lysolecithin, etc.
  • Our solution provides a variety of functional ingredients for food preservation: these functional ingredients can be existing in our product catalogs, or we can develop nanoemulsions with new functional ingredients according to customer project needs.

Our Advantages

Our Advantages

Customization of various nanoemulsion

Our Advantages

Experience in nanomaterials development

Our Advantages

Multiple application approaches

Our Advantages

Fast turnaround time and competitive prices

Aprofood is committed to providing extensive support to customers around the world in food preservation related research, please contact us to learn more about our solutions for nanoemulsion system solution.


  1. Das, A. K., Nanda, P. K., Bandyopadhyay, S., et al. (2020). Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 27(18): 3079-3095.
  2. Sneha, K., Ashwani, K. (2022). Nanoemulsions: Techniques for the preparation and the recent advances in their food applications. Innovative Food Science and Emerging Technologies, 76(9):102914.

For Research Use Only!