ABSTRACT
A huge attention has been attributed to the use of nanoemulsions in food industry over the past few decades. Nanoemulsions are well studied for their specific advantages, such as encapsulation of lipophilic components (vitamins, flavors, and nutraceuticals), secured release of the bioactive agent, stability and improved digestibility of food. Now a day's people are becoming more concerned for healthy and safe food. For that reason, researcher worldwide are trying to agglomerate nanoemulsion technology in food stuffs to address the stability issue of functional food/nutraceuticals/bioactive. This chapter includes an overview of nanoemulsion terminology, advantages, stability perspectives, and its scope in food industries. Additionally, the major applications of nanoemulsion associated with the food industry are discussed in detail.
