Factors Affecting the Droplet Size of Water‐in‐Oil Emulsions (W/O) and the Oil Globule Size in Water‐in‐Oil‐in‐Water Emulsions (W/O/W)

Multiple emulsions of the W₁/O/W₂ type are promising tools for encapsulating bioactive ingredients in the inner aqueous droplets. It is necessary, however, to control the factors influencing their encapsulation efficiency. One important factor is the particle size because it determines the surface area available for mass transport. Because of the coexistence of water and oil droplets in multiple emulsions, there are numerous factors that have an impact on particle size, for example, oil phase composition, interfacial properties, and viscosity of the phases. The purpose of this study was to systematically investigate the effect of these factors on particle sizes in multiple emulsions.

Keywords:

• Multiple emulsion
• particle size
• oil phase composition
• emulsion properties

This research project was supported by the Forschungskreis der Ernährungsindustrie e.V., Bonn, the AiF, the Ministry of Economics and Labour and the GFaI (Gesellschaft zur Förderung angewandter Informatik e.V.), Project No: AiF‐FV 13393 BR and AiF‐FV 14087 BG. Thanks go to SASOL Germany GmbH, WALTER RAU Neusser Oil & Fat AG (Germany), Loders Croklaan B. V. (NL) and Fonterra Europe GmbH (Germany) for providing the materials. Furthermore, Susan Hiller and Prof. Dr. B. Luckas, Dept. Food Chemistry, Friedrich‐Schiller‐University of Jena, are thanked for performing the gas chromatographic analysis.