A PRELIMINARY STUDY OF W/O/W EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS

Abstract

A study was made of the influence of various additives on the stability and low shear viscosity of water‐in‐olive oil‐in‐water emulsions. The additives were glucose, sucrose, acetic acid, citric acid, ascorbic acid, sodium chloride and sodium acetate, Glucose and sucrose increased viscosity for some time until a constant value was reached. With the other additives an initial increase in viscosity was followed by a decrease and a corresponding decrease in stability. These observations are explained in terms of the osmotic pressure gradient between the inner and outer water compartments, and the effect of additives on the physical state of the emulsifier films adsorbed at the interfaces between the two water compartments and the oil phase.