Abstract Emulsions are by far the most common dispersions in food products and multiple emulsions (an emulsion inside an emulsion) in theory can lead to a variety of new products as they have potential for reduced calorie products and encapsulation of (healthy) components in the inner phase. For the properties and stability of emulsion based products, both the droplet size and droplet size distribution are important. However, traditional methods are far from achieving the desired emulsion properties and are not well-suited to produce multiple emulsions: mostly the internal phase is destroyed through the shearing action of traditional emulsification devices.
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