Key features of nano-emulsion formation by the phase inversion temperature method
Jin Feng, Jordi Esquena, Carlos Rodríguez‐Abreu, Conxita Solans
Abstract
Nano-emulsion formation by the phase inversion temperature (PIT) method is reviewed. Characteristic features of low-energy emulsification are first summarized, and then, follows a description of the main characteristics of the PIT emulsification method. The main focus is on the relation between phase behavior and nano-emulsion formation. Emphasis is put on the key role of phase transitions involving equilibrium phases such as lamellar liquid crystalline and/or bicontinuous microemulsion phases to obtain nano-emulsions with minimum and controlled droplet size.
Topics & Concepts
EmulsionPhase inversionMicroemulsionLamellar structureNano-Materials sciencePhase (matter)Chemical engineeringPickering emulsionPhase transitionPhase changeLamellar phaseInversion (geology)Chemical physicsNanotechnologyThermodynamicsChemistryOrganic chemistryComposite materialPulmonary surfactantGeologyPhysicsMembraneBiochemistryPaleontologyStructural basinEngineeringProteins in Food SystemsSurfactants and Colloidal SystemsFood Chemistry and Fat Analysis