We discuss lignin and nanocelluloses (cellulose nanofibrils, CNF and cellulose nanocrystals, CNC as well as bacterial celluloses) as materials that are readily available, renewable, and sustainable. They represent interesting opportunities, especially in the field of emulsion formulation. The case of food emulsions is most relevant. Many options for deployment of lignin and cellulose nanomaterials can be anticipated if used in the design of multiphase systems. Such consideration comes from lignin surface activity and the ability of nanocelluloses to network and self-assemble in aqueous dispersions and at interfaces. The combination with surfactants and surface functionalization expands further the possibilities, for example, in converting emulsions into high order, solid structures and stimuli-responsive and active materials. Lignin and nanocellulose-based emulsions should be factored in order to advance the knowledge in the field. Our recent developments and those reported in the literature, summarized in this talk, provide many promises in these directions.<br/>

Lignin and nanocelluloses in food and other emulsions

255th National Meeting (2018)

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