FORMATION AND APPLICATIONS OF MULTIPLE EMULSIONS | Semantic Scholar (2024)

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@article{Mataumoto1989FORMATIONAA, title={FORMATION AND APPLICATIONS OF MULTIPLE EMULSIONS}, author={S. Mataumoto and Woo Won Kang}, journal={Journal of Dispersion Science and Technology}, year={1989}, volume={10}, pages={455-482}, url={https://api.semanticscholar.org/CorpusID:97468239}}
  • S. Mataumoto, W. Kang
  • Published 1989
  • Materials Science, Chemistry
  • Journal of Dispersion Science and Technology

Abstract Multiple emulsions, especially water-in-oil-in-water (W/O/W) type systems, have potential applications for the formulation and processing of foods, drugs, cosmetics, etc, as each dispersed globule in this type of emulsions consists of liquid compartments separated from the same liquid suspending medium by a thin layer of another immiscible liquid components. This article reviews a series of fundamental works on the formation and dispersion state of multiple emulsion systems and…

84 Citations

Highly Influential Citations

2

Background Citations

16

Methods Citations

4

84 Citations

Recent Developments in Double Emulsions for Food Applications
    N. GartiA. BenichouS. FribergK. LarssonJ. Sjöblom

    Agricultural and Food Sciences

  • 2003

Multiple emulsions are emulsion within emulsions. The major types are of water-in-oil-in-water (w/o/w) and oil-in-water-in-oil (o/w/o) double emulsions. These multicompartment liquid dispersions, at…

  • 66
  • Highly Influenced
  • PDF
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications.
    G. MuschiolikE. Dickinson

    Agricultural and Food Sciences

    Comprehensive reviews in food science and food…

  • 2017

It would appear that 2 outstanding issues are currently preventing full realization of the potential of DEs in food applications: the lack of availability of large-scale production equipment to ensure efficient nondestructive 2nd-stage emulsification, and the limited range of food-grade ingredients available to successfully replace polyglycerol polyricinoleate as the primary emulsifier in W/O/W formulations.

  • 263
  • PDF
Progress in Stabilization and Transport Phenomena of Double Emulsions in Food Applications
    N. Garti

    Agricultural and Food Sciences

  • 1997

Abstract Multiple emulsions are complex systems of emulsion within an emulsion, where the droplets of the dispersed phase themselves contain even smaller dispersed droplets. The two major types are…

  • 189
Transport phenomena in rotating membrane processed W/O/W emulsions
    M. Graber

    Chemistry, Materials Science

  • 2010

Water-in-oil-in-water (W/O/W) multiple emulsions consist of oil droplets in an aqueous surrounding containing even smaller water droplets inside the oil. These systems offer a wide range of possible…

  • 9
Double emulsions — scope, limitations and new achievements
    N. Garti

    Medicine, Chemistry

  • 1997
  • 319
Incomplete phase inversion W/O/W emulsion and formation mechanism from an interfacial perspective
    Xinyue WangXinyue LuLili WenZongning Yin

    Chemistry, Environmental Science

  • 2018

ABSTRACT Water-in-oil-in-water (W/O/W) double emulsion can be prepared by incomplete phase inversion method using both medium chain triglycerides (MCT) and isopropyl myristate (IPM) as oil phase,…

  • 3
Application of rheological analysis to W/O/W multiple emulsions : effect of the incorporation of a coemulsifier
    I. TerrisseM. SeillerJ. GrossiordA. MagnetC. L. Hen-Ferrenbach

    Chemistry, Materials Science

  • 1994
  • 13
Preparation of stable multiple emulsions using food-grade emulsifiers: evaluating the effects of emulsifier concentration, W/O phase ratio, and emulsification process
    H. GhasemiS. DarjaniH. MazloomiS. Mozaffari

    Agricultural and Food Sciences

    SN Applied Sciences

  • 2020

In this study, the effects of sodium caseinate (NaCN; emulsifier) concentration, a type of hydrophilic emulsifier, as well as concentration of primary W/O emulsion on the stability of water–oil-water…

  • 29
  • PDF
Preparation and evaluation of w/o/w type emulsions containing vancomycin.
    Hideaki OkochiMasahiro Nakano

    Chemistry, Medicine

    Advanced drug delivery reviews

  • 2000
  • 152
Water-in-Oil-in-Water Nanoencapsulation Systems
    V. BalcãoCássia A. GlasserM. ChaudM. Vila

    Materials Science, Chemistry

  • 2015
  • 1

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20 References

Preparation of Water-in-Olive Oil-in-Water Multiple-phase Emulsions in an Eatable Form
    S. MatsumotoY. UedaY. KitaD. Yonezawa

    Agricultural and Food Sciences

  • 1978

As one of the applications of a technique for providing W/O/W-type multiple-phase emulsions, an attempt was made to prepare water-in-olive oil-in-water systems with soy lecithin, Span 80 and…

  • 30
  • PDF
PREPARATION OF W/O/W EMULSIONS IN AN EDIBLE FORM ON THE BASIS OF PHASE INVERSION TECHNIQUE
    S. MatsumotoY. KohA. Michiure

    Agricultural and Food Sciences

  • 1985

ABSTRACT An attempt was made to provide a basic composition and simple technique for preparing the W/O/W emulsions in an edible form in a view to possible food applications of this type of emulsions.…

  • 32
Preparation of lipid vesicles on the basis of a technique for providing W/O/W emulsions
    S. MatsumotoM. KohdaShuuichi Murata

    Chemistry, Materials Science

  • 1977
  • 51
Development of W/O/W-type dispersion during phase inversion of concentrated W/O emulsions
    S. Matsumoto

    Chemistry

  • 1983
  • 46
An attempt at preparing water-in-oil-in-water multiple-phase emulsions
    S. MatsumotoY. KitaD. Yonezawa

    Chemistry

  • 1976
  • 234
Some features of breakdown in water-in-oil-in-water multiple emulsions
    A.T FlorenceD. Whitehill

    Chemistry

  • 1981
  • 232
Water permeability of oil layers in W/O/W emulsions under osmotic pressure gradients
    S. MatsumotoTakeshi InoueM. KohdaKeiko Ikura

    Chemistry, Materials Science

  • 1980
  • 100
Insulin: Intestinal Absorption as Water-in-Oil-in-Water Emulsions
    R. H. EngelS. J. RiggiM. J. Fahrenbach

    Medicine

    Nature

  • 1968

This work has investigated the possible use of water-in-oil- in-water (W/O/W) emulsions as a means of facilitating gastrointestinal absorption of normally non-absorbed water soluble biopolymers.

  • 123
Emulsions and Solubilization
    K. ShinodaS. Friberg

    Chemistry, Materials Science

  • 1986

Containing information useful for demonstrating the relation between the function of Hydrophilic Lipophilic Balance (HLB) and solubilization, microemulsions and emulsion stability or inversion, this…

  • 179
An Attempt at Measuring Saccharose Flux Permeating through the Oil Layer in W/O/W Emulsions on the Basis of Hydrolytic Activity of Invertase
    S. MatsumotoW. Kang

    Chemistry, Environmental Science

  • 1988

A study was done to measure the saccharose flux permeating through the oil layer of the dispersed vesicular globules in a series of W/O/W-type multiple emulsions, considering in connection with the…

  • 7
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