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Nanoemulsions are the emulsions having droplet size below 100 nm developed by adopting pressure- or energy-based methods like homogenizers with a high-pressure valve or using microfluidizers. Within the droplets, the combination of functional food components is possible with the continuous or interfacial region. It provides the ability to encapsulate and release at a single delivering system. Such systems can carry numerous functional components, and the release of these components is controlled with a particular environmental trigger. In milk and milk-based products, various organoleptic characteristics like mouthfeel, taste, flavor, consistency, and rheological characteristics are considered as the quality determinants. The achievement of desired quality parameters in a product can be done by controlling the distribution and droplet size assisted by emulsification process. The stabilizing ability of emulsion in milk is possible without using any extraneous stabilizing agents due to inherent emulsifying capacity of milk proteins. The demand for nanoemulsions over conventional emulsions is increasing day by day, and research is emphasized on their particular applications and properties like functional beverages and foods, improved bioavailability of nutrients, and enhanced physical stability. The dairy-based products can be used as ingredients which are having different functions that supply physical stability as well as health and nutritional benefits. This chapter is focused on the nanoemulsion formation and their applications in dairy-based industries.

In this era of modernization and hectic lifestyles, consumers demand functional foods providing nutrients with physiological and health benefits. Probiotics belong to this in-demand category of functional and nutraceutical foods. Probiotics are selected viable microorganisms, administered in particular amounts, that provide numerous benefits. However, the viability of the microorganisms in harsh thermal processing, storage conditions, and the acid/bile conditions of the gastrointestinal tract is a major concern for the food industry. Microencapsulation technology can provide suitable carriers for probiotics to improve their viability and targeted release. Probiotic encapsulation technology can protect probiotic microorganisms from the hostile conditions of the digestive system. Research is under way to design suitable coating materials and technology for microcapsule preparation. This chapter discusses methods of microencapsulation and improvements in probiotic delivery in the human system.