ABSTRACT
Certain foods contain microemulsions naturally, and microemulsions as a functional state of lipids have therefore been used in the preparation of foods since ancient times. Microemulsions can also be formed in the intestine during the digestion and absorption of fat. The possibility to produce microemulsions on purpose and use them as tools (i.e., not only as vehicles) in food production, however, is a neglected field in food technology.
