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1. Schematic presentation of the two types of double emulsion droplets. Left is a typical W/O/W multiple emulsion droplet and right is a typical O/W/O multiple emulsion droplet (Benichou et al., 2004). In recent researches the emulsions whose continuous phase is aqueous like conventionally conventional emulsions (O/W), multiple emulsions (W/O/W), multilayer emulsions (MO/W), solid particles (SLP-O/W), filled hydrogel particles (O/W/W) are commonly used as delivery systems for bioactive lipids in the food and other industries (McClements et al., 2007). While some literature mentioned O/W/W systems as multiple emulsions (Perrechil and Cunha, 2012), the others divide multiple emulsions in two as water-in-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O) (de Cindio et al., 1991; Benichou et al., 2007; Fechner et al., 2007; Benna-Zayani et al., 2008; Su, 2008) and they mentioned O/W/W as filled hydrogel
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Multiple emulsions (or double emulsions) can be defined as “an emulsion of an emulsion”. There are two main types of multiple emulsions: water-in-oil-in-water (W/O/W) and oil-inwater-in-oil (O/W/O). Multiple emulsions have much more complex structures than simple
emulsions and this feature leads to many advantages although it causes some applicatio...
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... Since multiple emulsions offer the opportunity to enclose nutritional and bioactive compounds, and these emulsions could be used as food ingredients, they offer an interesting approach among the technological strategies used to optimize dietary active components in new food systems such as functional foods (Jiménez-Colmenero, 2013). Thus the second strategy of W/O/W emulsion applications is to allow the production of the products which are healthier and low-fat (de Cindio et al., 1991;Garti, 1997;McClements et al., 2007;Choi et al., 2009;Dickinson, 2011;Bou et al., 2013;Serdaroğlu et al., 2013a). As known, in recent years low-fat products are demanded increasingly by reasons of consumers' consciousness level on foodstuffs, change in their expectations, their tendency towards healthier products and tendency to decrease various disease risks. ...
Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production. In general “emulsion” is described as a structure created through the dispersion of one of two immiscible liquids within the other one in form of little droplets. Many terms are available to describe different emulsion types and it is very important to define and clarify these terms like “macro emulsion”, “nanoemulsion” and “multiple emulsion”. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Application potential of multiple emulsions (W/O/W) is also stated to be very high in food industry. The two main strategic purposes of utilization of multiple emulsions in food applications are to encapsulate various aromas, bioactive compounds or sensitive food compounds and to allow the production of the low-fat products. This review provides an overview to the general terms of emulsion types, the role of various emulsifying agents, and the application potential of emulsions in food industry.
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