Techniques for nanoemulsion in milk and its application: a review

Siti Norazilah M., . and Norliza J., . and Suryani S., . and Sariah S., . and Jahurul M. H. A., . and Siti Norliyana A. R., . and Norziana J., . (2025) Techniques for nanoemulsion in milk and its application: a review. International Food Research Journal (Malaysia), 32. pp. 1-27. ISSN 2231 7546

The present review provides a comprehensive overview of nanoemulsion preparation techniques and their impact on dairy milk and milk foam properties. It highlights highenergy methods utilising mechanical forces to produce nanoscale droplets, thus enhancing emulsion stability, and allowing precise control over droplet size. While effective for various production scales, these methods require significant energy and sophisticated equipment, with potential heat generation affecting sensitive compounds. Conversely, low-energy methods rely on thermodynamic changes, offering cost-effective solutions for heat-sensitive compounds, despite facing challenges in scalability and formulation specificity. The incorporation of nanometre-sized droplets into dairy milk significantly influences foaming behaviour and texture modulation, improving foam stability and foamability. Smaller fat globule sizes promote long-term physical stability, addressing common issues like foam destabilisation and coalescence. Understanding the interactions between milk quality, fat content, and processing conditions reveals opportunities for enhancing dairy product quality. The present review underscores the potential of nanoemulsions into optimising dairy milk properties, ultimately revolutionising dairy processing, and providing manufacturers with innovative tools to meet consumer demand for superior texture and stability in milk-based products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(01)%202025/01%20-...

Abstract

The present review provides a comprehensive overview of nanoemulsion preparation techniques and their impact on dairy milk and milk foam properties. It highlights highenergy methods utilising mechanical forces to produce nanoscale droplets, thus enhancing emulsion stability, and allowing precise control over droplet size. While effective for various production scales, these methods require significant energy and sophisticated equipment, with potential heat generation affecting sensitive compounds. Conversely, low-energy methods rely on thermodynamic changes, offering cost-effective solutions for heat-sensitive compounds, despite facing challenges in scalability and formulation specificity. The incorporation of nanometre-sized droplets into dairy milk significantly influences foaming behaviour and texture modulation, improving foam stability and foamability. Smaller fat globule sizes promote long-term physical stability, addressing common issues like foam destabilisation and coalescence. Understanding the interactions between milk quality, fat content, and processing conditions reveals opportunities for enhancing dairy product quality. The present review underscores the potential of nanoemulsions into optimising dairy milk properties, ultimately revolutionising dairy processing, and providing manufacturers with innovative tools to meet consumer demand for superior texture and stability in milk-based products.

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Item Type:	Article
AGROVOC Term:	milk
AGROVOC Term:	food processing
AGROVOC Term:	nanoemulsions
AGROVOC Term:	texture
AGROVOC Term:	foaming
AGROVOC Term:	dairy industry
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	09 Mar 2026 02:01
Last Modified:	09 Mar 2026 02:01
URI:	http://webagris.upm.edu.my/id/eprint/25104

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