PREPARATION OF W/O/W EMULSIONS IN AN EDIBLE FORM ON THE BASIS OF PHASE INVERSION TECHNIQUE

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Abstract
An attempt was made to provide a basic composition and simple technique for preparing the W/O/W emulsions in an edible form in a view to possible food applications of this type of emulsions. It has been found that TGCR (tetraglyceryl condensed ricinoleate), which is one of the hydrophobic food surfactants, plays a relevant role in developing water/olive oil/water emulsions due to the phase inversion phenomenon occuring when an aqueous solution of glucose or sodium chloride or acetic acid is being introduced successively into the mixture of TGCR and olive oil. The existence of a small amount of sodium chloride (around 10 mM) in the aqueous phase facilitated the development of a water/olive oil/water-type dispersion. The durability of oil layer on the surface of the aqueous compartments in the W/O/W emulsions prepared was much improved by addition of sodium chloride to the aqueous phase.