Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin

The formation and stabilisation of W/O emulsions prepared with the phosphatidylcholine depleted lecithin was supported by the addition of WPI with medium surface activity at the W/O interface. In comparison, the proteins gelatine or SC, which rapidly reduce surface tension at W/O interfaces had a detrimental effect on W/O emulsions otherwise stabilized by lecithin.