W/O/W Multiple Emulsions as the Functional Component of Dairy Products

• Published in: Chemical engineering & technology Vol. 42; no. 4; pp. 715 - 727
• Main Authors: Klojdová, Iveta, Štětina, Jiří, Horáčková, Šárka
• Format: Journal Article
• Language: English
• Published: Frankfurt Wiley Subscription Services, Inc 01-04-2019
• Subjects: Dairy industry; Dairy products; Emulsions; Functional food; Industrial applications; Microorganisms; Multiple emulsions; Product development; Stabilization; Water‐in‐oil‐in‐water emulsions
• ISSN: 0930-7516; 1521-4125
• DOI: 10.1002/ceat.201800586

Water‐in‐oil‐in‐water (w/o/w) multiple emulsions are considered that could be suitable components of functional dairy products. Such emulsions enable the preparation of low‐calorie products, encapsulation of bioactive components or microorganisms, and their protection during digestion. Because of the large phase interface, w/o/w emulsions are thermodynamically unstable. Therefore, their preparation and stabilization requires specific conditions. This review describes a potential industrial application of w/o/w emulsions in dairy products in detail and summarizes the value, preparation, stabilization, and evaluation of w/o/w emulsions in a dairy system.
Functional food is experiencing increasing interest. Water‐in‐oil‐in‐water emulsions are remarkable systems bringing innovative opportunities to this field. They could allow for enjoying favorite fat products because of lower fat content and eventually other nutritional benefits. This review discusses the technology and research of such emulsions with potential applications in dairy products.