Emulsions are successfully applied in many fields of human activity. Traditionally, emulsion have been defined as consisting of two liquids , of which one is dispersed in other as microscopic drops, stabilized by monomolecular layers of emulsifier at interface. But when these are used as colloidal carrier, the stability of emulsion droplets often requires much improvement. In recent times emulsion containing lipid droplets coated by nano-laminated layers are prepared by a simple cost effective method using food ingredients. Shelf life of cosmetic, pharmaceutical, and food formulations can be improved by increasing stability. Concerted efforts in future may direct us to newer approaches and ways for better usage of multilayer stabilized emulsion in human life.
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