Self-Assembly in Food – A New Way to Make Nutritious Products - Food Colloids: Self-Assembly and Material Science - page 28

a b

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c d

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e

f

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g h

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Figure 3 Self-assembled structures formed by food amphiphiles: (a) micelles (2%
polysorbate in water); (b) vesicles (Dimodan U, sodium stearoyl lactylate,
water); (c) cubosomes Pn3m (Dimodan U and Pluronic F127 in water); (d)
cubosomes Im3m (Dimodan U and protein); 71 (e) hexosomes (monolinolein,
n-tetradecane, Pluronic F127, water); (f) emulsified micellar cubic Fd3m
(monolinolein, higher n-tetradecane content than for image (e), Pluronic
F127, water); (g) emulsified L2 (Dimodan U and soya oil in water); and
(h) emulsion droplet (soya oil, Pluronic F127). (Images (c) and (e) reprinted
with permission from refs. 20 and 24.)
(Copyright Nestec Ltd (2006))