Abstract:

Double emulsions are emulsions in which an emulsion [water/oil (W/O) or oil/water] is dispersed in a continuous phase (water or oil, resp.), producing W/O/W or O/W/O. These systems have considerable potential in food systems, cosmetics, and pharmaceuticals. This entry reviews some studies and discusses the different approaches that have been introduced. The studies provide better understanding of the stabilizing mechanisms and pathways and a better control of the release patterns from double emulsions. [on SciFinder(R)]