Preparation of W/O/W Emulsions at Low Emulsifier Concentrations

Food Science and Technology Research

Volumn 7, Issue 4, 2001, Pages 300-302

  Hasegawa, Yuri ^a   Imaoka, Hanaho ^a   Adachi, Shuji ^a   Matsuno, Ryuichi ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Encapsulation efficiency; Low emulsifier concentration; W O W emulsion

Indexed keywords

EID: 0346348190     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.300     Document Type: Article

References (4)

1. Jager-Lezer, N., Terrisse, I., Bruneau, F., Tokgoz, S., Ferreira, L., Clausse, D., Seiller, M. and Grossiord, J.L. (1997). Influence of lipophilic surfactant on the release kinetics of water-soluble molecules entrapped in a W/O/W multiple emulsion. J. Control. Release, 45, 1-13.
2. Matsumoto, S. (1986). Preparation of W/O/W emulsions with a view to possible food applications. Hyomen, 24, 381-392 (in Japanese).
3. Musashino, K., Hasegawa, Y., Imaoka, H., Adachi, S. and Matsuno, R. (2001). Preparation of W/O/W multiple emulsions with polymers in the outer aqueous phase. Food Sci. Technol. Res., 7, 78-83.
4. Tokgoz, N.S., Grossiord, J.L., Fructus, A., Seiller, M. and Prognon, P. (1996). Evaluation of two fluorescent probes for the characterization of W/O/W emulsions. Int. J. Pharm., 141, 27-37.