Nano emulsions are a type of emulsion, which is a mixture of two immiscible liquids (such as oil and water) stabilized by an emulsifying agent. In a nano emulsion, the droplets of one liquid are reduced in size to the nanoscale, typically between 20-200 nm. This small size allows the droplets to remain evenly suspended in the other liquid, creating a stable mixture.
One of the key benefits of nano emulsions is their improved bioavailability. Because the small droplet size increases the surface area of the suspended liquid, it becomes more easily absorbed into the body. This can lead to greater efficacy of the active ingredients contained in the nano emulsion, compared to larger droplet sizes.
Nano emulsions are used in a variety of applications, including:
Food and beverage products: Nano emulsions are used to create stable mixtures of ingredients that would otherwise separate, such as flavor oils in soft drinks or functional ingredients in sports drinks.
Pharmaceuticals: By increasing the bioavailability of active ingredients, nano emulsions can improve the effectiveness of certain medications, including those delivered through the skin (such as transdermal patches) or orally.
Cosmetics: Nano emulsions are used in cosmetics to deliver active ingredients more effectively into the skin, leading to improved moisturization and anti-aging effects.
Nanoemulsification is a process that involves the creation of extremely small droplets of one liquid within another liquid to form a stable emulsion. This process is used to improve the bioavailability and absorption of certain ingredients, such as lipophilic drugs, vitamins, and food additives, by increasing their solubility in aqueous environments.
The basic steps of nanoemulsification include:
Mixing: The ingredients, including the oil and water phases, are mixed together using high-shear equipment, such as a homogenizer, ultrasound probe, or high-pressure homogenizer. The high-shear mixing energy breaks down the oil droplets into much smaller sizes, typically in the range of 20 to 200 nanometers.
Stabilization: An emulsifying agent, such as a surfactant, is added to the mixture to stabilize the droplets and prevent them from aggregating or coalescing. The surfactant acts as a barrier between the oil and water phases, helping to maintain the stability of the emulsion over time.
Formulation: The resulting nanoemulsion is then formulated into the final product, which can be a topical cream, oral suspension, or food product.
Nano emulsification offers several advantages over traditional emulsification methods, including improved solubility and bioavailability, enhanced stability, and the ability to encapsulate a wide range of ingredients. Additionally, nano emulsions can be designed to have specific droplet sizes, compositions, and stability properties to meet the specific requirements of a given application. However, the process of nano emulsification can be challenging, as it requires precise control over the formulation and processing conditions to achieve a stable and homogeneous nano emulsion.
