In this review, we attempt to describe the structure and formation of inverse microemulsion with special emphasis on the role of alcohols in its formation. The review then focuses on the role of alcohols in the back extraction of various proteins/enzymes from the reverse micellar phase. It dives a deep insight into the most commonly used alcohols in back extraction and the factors governing its selection and the effect it has on the protein-micelle and the micelle-micelle interactions. (c) 2006 Elsevier B.V. All rights reserved.