W/O/W Multiple Emulsions Obtained by One‐Step Emulsification Method and Evaluation of the Involved Variables

The effects of some composition variables on the development of multiple emulsions by one‐step method were evaluated and their morphology characterized. The formulations that remained stable during the period of the test were submitted to centrifugation and thermal stress tests. The stability and the morphology of multiple droplets were affected not only by the type and concentration of the surfactants employed, but also by the water/oil ratios used. The results suggest that the formation of multiple droplets could involve a combination of transitional and catastrophic phase inversions. The results provide improved knowledge about the one‐step emulsification method, a simplified process to prepare multiple emulsions when compared to the two‐steps method.