NANOEMULSION AND NANOPARTICLE CONTAINING PLANT ESSENTIAL OIL AND METHOD OF PRODUCTION THEREOF

摘要

The present invention relates to a nano emulsion capable of reducing an intestinal stimulus effect, increasing the stability and absorptance of the functional components in food, and solving reluctance when ingesting by reducing a strong flavor capable of being generated by the functional components, by making the functional components of food into a nano emulsion using hydrophilic biopolymer, and a nano particle capable of further increasing the stability by performing solvent precipitation or vacuum freeze drying on the nano emulsion and capable of being easily applied to other food, and a method of production thereof.