Abstract
The potential of fat-crystal stabilised W1/O emulsions containing salt to be incorporated into a W1/O/W2 double emulsion was studied. 30% W1/O emulsions stabilised by monoglyceride and triglyceride crystals, and containing 1.6% KCl in the W1 phase, have been mixed with equal amounts of oil and incorporated into double emulsions (W1/O/W2), where the W2 phase contained different levels of different types of emulsifiers (e.g. Na-caseinate). The resulting double structures were monitored over the course of 8 weeks. It was found that double emulsions remain relatively stable during this time depending on the species used to stabilise the external o/w2 interface.
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