This article investigates the stability of oil – in water – in oil double emulsions (sunflower oil/water/palm oil) with various water concentrations (40-50-60%, w/w) in the presence of some biopolymers. Double emulsions were prepared using Ultra Turrax homogenizer followed by fast crystallization. The results of the study revealed the high stability of O/W/O double emulsions at 5 °C can be achieved by combining sodium caseinate (SC), k-carrageenan (KC) with soy lecithin. The appropriate time for cold homogenization is 15 minutes at the speed of 5000 rpm.
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Diep et al. (2018) studied this question.
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