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Related Experiment Video

Updated: Feb 16, 2026

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

Improving emulsion formation, stability and performance using mixed emulsifiers: A review.

David Julian McClements¹, Seid Mahdi Jafari²

¹Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA.

Advances in Colloid and Interface Science

|December 18, 2017

Summary

This summary is machine-generated.

Using multiple emulsifiers enhances oil-in-water emulsions. Mixed emulsifiers improve emulsion formation, stability, and functional performance compared to single types.

Keywords:

Competitive adsorption Emulsifiers Emulsions Mixed Nanoemulsions Performance

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Area of Science:

Colloid and Surface Science
Food Science and Technology
Materials Science

Background:

Emulsion properties are critical for product performance.
Individual emulsifiers have limitations in optimizing emulsion characteristics.
Understanding emulsifier interactions is key to formulation development.

Purpose of the Study:

To review the physicochemical basis for enhanced emulsion properties using mixed emulsifiers.
To discuss the impact of mixed emulsifiers on emulsion formation, stability, and functional performance.
To guide the selection of optimal emulsifier combinations for improved emulsion-based products.

Main Methods:

Review of physicochemical properties of emulsifiers.
Analysis of emulsifier interactions in solution and at interfaces.
Evaluation of mixed emulsifier effects on emulsion formation, stability, and functional performance.

Main Results:

Mixed emulsifiers offer superior control over emulsion formation and stability compared to single emulsifiers.
Interactions between different emulsifiers at interfaces significantly influence emulsion characteristics.
Mixed emulsifiers impact functional properties including gastrointestinal fate, oxidative stability, antimicrobial activity, and release kinetics.

Conclusions:

Combinations of emulsifiers provide enhanced physicochemical and functional properties for oil-in-water emulsions.
Strategic selection of mixed emulsifier systems can lead to improved emulsion-based product performance.
This review provides a framework for understanding and utilizing mixed emulsifiers in formulation science.