Abstract:

A review of the current state of knowledge on self-assembled surfactant systems used as vehicles for nutraceuticals in food matrixes. Efforts have been made to find the correct mixt. of microemulsion ingredients and surfactants to inhibit liq.-crystal formation and phase sepn., and to maximize dissoln. of mutual ingredients, to structure food-grade microemulsions. The formation of progressively dilutable microemulsions (with oil and/or water) has been made possible by the addn. of polyols and short-chain alcs. [on SciFinder(R)]