Abstract
We prepared water-in-oil-in-water (W/O/W) double emulsions with high internal aqueous droplet fraction using food-based ingredients. These compartmentalised materials were comprised of oil globules dispersed in an external aqueous phase, with the globules themselves containing densely packed inner aqueous droplets. We were able to obtain double emulsions with large globule fractions (up to 45 vol.%) using only 5 vol.% oil (relative to the overall composition). In the final state, the inner droplet fraction within the globules could exceed 90 vol.%. The method was based on two successive emulsification steps, followed by osmotic swelling (transport of water from the external phase to the inner droplets through the oil phase). During the final step, the swelling was controlled by the osmotic pressure mismatch between the external and internal aqueous phases using solutes dissolved at different concentrations. The osmotic swelling model of Mezzenga et al. (Langmuir, 2004, 20, 3574–3582) was re-adapted in the limit of small Laplace pressures to predict the final composition resulting from osmotic equilibration. The internal droplet fraction was lower than that predicted by the model as a consequence of coalescence phenomena occurring during the swelling process. The proposed approach constitutes a valuable guide within the prospect of formulating emulsions with enhanced encapsulation capacity and reduced fat content.
Published Version
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