Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability
W ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients martin 00042 for sale or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase.In this study, water-in-olive oil emulsions were prepared wit