Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods - Food and Industrial Bioproducts and Bioprocessing - page 166

Tween 20 head
group ~3 nm deep

Flexible
biopolymer

Fatty acid tail
~1.7 nm

Tween 20 micelle

Lipid core

> 300 nm

~4 nm

Globular
protein

Droplet
surface

Continuous
aqueous region

Figure 6.1 Regions in a conventional emulsion stabilized by different emulsifiers, i.e., Tween 20, a
flexible biopolymer, and a globular protein (not to scale; adapted from Povey, 2001).

1000

300

200

50

100

250

150

800

50

200

100

600

150

50

400

100

50

200

2 4 6

Interfacial layer thickness (nm)

8 10

Figure 6.2 Ratio of the internal phase volume to interfacial phase volume as a function of droplet size
and the thickness of the interfacial layer.