Abstract: Microemulsion, a transparent or translucent, low-viscosity and thermodynamically stable oil-in-water mixing system, is formed spontaneously by water phase, oil phase, surfactant and co-surfactant at an appropriate ratio. Microemulsion not only has the general characteristics of emulsions, but also has obvious advantages such as small particle size, low interfacial tension and strong solubilization capacity. It has been widely applied in industry, agriculture, daily chemical fields, pharmaceutical preparations and clinical applications. This review summarized the characteristics, formation mechanism, preparation method, stability and application of microemulsion in the field of food and medicine which provide reference for the application of microemulsion system.
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2020, Vol. 46 
