The possibilities of using double emulsions in the food industry. Part 2: formation of food systems of a new format

A double emulsion is a colloidal system, typically in which a water-in-oil primary emulsion formed using lipophilic surfactants is dispersed in an aqueous phase using a hydrophilic surfactant. The purpose of this work is to study and analyze scientific works in the field of the use of double emulsions in the food industry to form systems of a new format. The review analyzes the possibilities of using water-in-oil-in-water double emulsions as an alternative to the food industry. It is emphasized that the use of double emulsions saturated with biologically active substances has great potential to ensure the bioavailability and stability of the system. The technology for obtaining double emulsions allows you to significantly change the composition and achieve the declared result in such products as vegetable drinks, dairy products, sauces, as well as processed meat of slaughter animals. An analysis was made of technological approaches that ensure the creation of stable double emulsions, among which ultrasonic treatment and high-pressure homogenization at the second stage of emulsification have the greatest potential. The article presents the main factors for obtaining a double emulsion, depending on the technological features and formulations. The possibility of increasing the stability of the encapsulation of biologically active substances in the production and storage of functional foods. The presented results of publicly published scientific research in this area demonstrate the potential of ultrasonic treatment in the emulsification process to obtain double emulsions, as well as the possibility of minimizing the use of emulsifiers and stabilizers in the process.