W/O/W Multiple Emulsions as the Functional Component of Dairy Products

Abstract

Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such emulsions enable the preparation of low‐calorie products, encapsulation of bioactive components or microorganisms, and their protection during digestion. Because of the large phase interface, w/o/w emulsions are thermodynamically unstable. Therefore, their preparation and stabilization requires specific conditions. This review describes a potential industrial application of w/o/w emulsions in dairy products in detail and summarizes the value, preparation, stabilization, and evaluation of w/o/w emulsions in a dairy system.

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

“…In recent years, numerous studies have focused on not only the formation and stability properties, 1, 4 but also the novel forms (i.e. Pickering emulsions, multiple emulsions, high internal phase emulsions), 5‐7 the emulsion‐related products (i.e. oilgel, oilfim) 8‐11 and potential applications (i.e.…”

Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults

“…Emulsions A8 and A17 had a higher WPI concentration, so they formed more stable emulsions due to the interfacial action of the protein. Samples A16 and A17 did not show phase separation throughout the experiment, which may be related to the presence of sucrose, which is an OAS, improves the osmotic balance of the emulsion and prevents separation mechanisms such as Ostwald maturation ( Kanouni et al, 2002 ; Dickinson, 2011 ; Klojdová et al, 2019 ).…”

Optimisation of bacterial release from a stable microfluidic-generated water-in-oil-in-water emulsion

“…The stability of the W/O/W droplet depends on the osmotic and Laplace pressure balance. 41 The main cause for droplet destabilization is attributed to the diffusion of water between the aqueous phases of the W/O/W emulsion due to osmotic imbalance as an extensive change in droplet size may cause bursting of the droplet releasing encapsulated contents into the outer continuous phase. 4 The stability of the droplet against bursting depends on the interfacial strength and thickness along with the characteristics of the continuous outer phase such as the viscosity.…”