This review highlights the role of solid particles in enhancing the stability of water-in-oil emulsions, indicating factors that influence phase separation and viscosity.
In an era of surging non‐communicable disease cases due to increased trans‐fat/saturated fat consumption, water‐in‐oil Pickering emulsion (w/o PE) has emerged as a potent fat replacer. The use of solid particles to stabilize these emulsions provides longer stability, environmental sustainability, and a decreased need for surfactants. However, development of w/o PE has been challenging, as it is highly prone to de‐stabilization, resulting in phase separation, Ostwald ripening, and sedimentation. This review provides comprehensive information pertaining to the role of each component, such as oil phase properties (type, polarity, density, fatty acid concentration, viscosity), water fraction, and use of different solid particles (natural/synthetic) for the development of w/o PE. An insight into the influence of various internal (water/oil ratio, particle characteristics, pH) and external factors (temperature and time) over emulsion system stability has been provided. Impact of varying properties of internal and external parameters on the rheology, such as shear viscosity, viscoelastic property, and slip melting point, which helps to determine the quality of developed emulsion, has also been emphasized. By highlighting the role of w/o PE in different emerging sectors like biomedical, encapsulation and delivery, and eco‐friendly packaging, the current review aims to consolidate the scattered information and fill the existing information gap towards the development of stabilized emulsion. The information provided in the article can serve as a cornerstone for future advanced research studies in the development and stability of emulsion.
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A et al. (2025) studied this question.
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