Multiple emulsions for food use

Numerous investigations were done to describe the effects of different food-grade components (e.g. lipid phases, emulsifiers, electrolytes, biopolymers, sugars) on the stability of multiple emulsions (type W/O/W and O/W/O). In addition to the emulsion composition, the stability of such systems also depends heavily on the emulsion matrix, influenced by the dispersing methods used. This review highlights recently published results of research done in the preparation of such dispersed systems and in the manipulation of their emulsion stability as well as encapsulation behaviour.