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Issue 4, 2016
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One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches

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Abstract

Multiple emulsions have great potential for application in food science as a means to reduce fat content or for controlled encapsulation and release of actives. However, neither production nor stability is straightforward. Typically, multiple emulsions are prepared via two emulsification steps and a variety of approaches have been deployed to give long-term stability. It is well known that multiple emulsions can be prepared in a single step by harnessing emulsion inversion, although the resulting emulsions are usually short lived. Recently, several contrasting methods have been demonstrated which give rise to stable multiple emulsions via one-step production processes. Here we review the current state of microfluidic, polymer-stabilized and particle-stabilized approaches; these rely on phase separation, the role of electrolyte and the trapping of solvent with particles respectively.

Graphical abstract: One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches

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Publication details

The article was received on 07 Jul 2015, accepted on 11 Nov 2015 and first published on 11 Nov 2015


Article type: Review Article
DOI: 10.1039/C5SM01663K
Citation: Soft Matter, 2016,12, 998-1008
  • Open access: Creative Commons BY license
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    One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches

    P. S. Clegg, J. W. Tavacoli and P. J. Wilde, Soft Matter, 2016, 12, 998
    DOI: 10.1039/C5SM01663K

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