Table 2.

Major stabilizers (surfactants) used in food industry

Stabilizing agent	Compound	Concentration	References
Emulsifier (Non-ionic surfactant)	Lecithin (Phospholipid) and Tween 80	Tween 80 at 2 wt% with the aqueous phase and lecithin at 1 wt% with the oil phase	Tan et al. (2016)
	Lecithin and Tween 80	0.3 molar ratio of lecithin to tween 80	Kumar et al. (2017)
	Tween 20 and Span 80	1 wt% Tween 20 and aqueous phases	Alexandre et al. (2016a, b)
	Tween 80 and Span 80	Tween 80 has a 1.25 percent aqueous phase while Span 80 has a 3.75 percent oil phase	Dammak et al. (2017)
Emulsifier (Anionic)	Sodium dodecyl sulfate	with an aqueous phase of 2.5 wt%	Qian et al. (2011)
Emulsifier (Amphiphilic)	Whey protein isolate	With a 4 wt% aqueous phase	Hebishy et al. (2015)
Plasticizer	Glycerol	0.3 glycerol/biopolymer ratio while blending Nano-emulsion and biopolymer	Alexandre et al. (2016a, b)
Ripening retardant	Sodium chloride	W/O/W inner emulsion mixed with aqueous phase at 0.5 weight percent	Schuch et al. (2014)
Texture modifier	Sodium alginate	Addition at 1% before coarse emulsion creation using an Ultra-Turrax homogenizer at 11,000 revolution per minute for two minutes at ambient temperature	Artiga-Artiga et al. (2017)