Preparation of water-in-olive oil-in-water multiple-phase emulsions in an eatable form.

Abstract

As one of the applications of a technique for providing W/O/W-type multiple-phase emulsions, an attempt was made to prepare water-in-olive oil-in-water systems with soy lecithin, Span 80 and sucrose-fatty acid ester as a model for estable multiple-phase emulsions. The procedure tested was divided into two operations, as follows; (1) preparation of a water- in-olive oil emulsion stabilized by a mixture of soy lecithin and Span 80, and (2) mixing of the above emulsion with an aqueous solution of sucrose-fatty acid ester so as to prepare a W/O/W dispersion composed of aqueous compartments surrounded by the oil-phase layer. The results obtained suggest that the concentrations of soy lecithin and Span 80 in the oil phase are of critical importance to the formation of the W/O/W systems. Both components seem to cooperate in constituting an incorporated film at the olive oil/water interface in a mechanically stable form.