What Types of Emulsifiers are Used in Nanotechnology?
In nanotechnology, both natural and synthetic emulsifiers are used to create stable nanoemulsions. Natural emulsifiers include proteins like casein and whey protein, polysaccharides such as gum arabic, and lipids like lecithin. Synthetic emulsifiers include surfactants like Tween 80 and Span 20. The choice of emulsifier depends on the specific application and desired properties of the nanoemulsion. For example, in pharmaceutical applications, biocompatibility and non-toxicity are critical considerations, whereas in food applications, taste and regulatory approval are important factors.
