Formulation of Labile Hydrophilic Ingredients in Multiple Emulsions: Influence of the Formulation's Composition on the Emulsion's Stability and on the Stability of Entrapped Bioactives

Foods containing anthocyanins depicted significant health benefits in various studies. Since they are very unstable outside of their natural environment encapsulation into the inner aqueous phase of multiple emulsions should permit an optimal stability and allow for a target release. It was shown that a systematic adaption of the microstructure in double emulsions can be achieved by selecting adequate product- and process parameters: High pressure homogenizers and gear rim dispersing devices allow for the preparation of W1/O-emulsions with similar droplet sizes. Higher specific energy inputs, emulsifiers with fast adsorption kinetics and adapted viscosity ratios enabled the production of smaller W1- as well as W1/O-droplets. The water soluble hydrocolloid pectin amide was successfully used for viscosity ratio adaption, microstructure variation and emulsion stabilization.