What You Need to Know
The primary W1/O emulsion is stabilized by lecithin or polysorbate 80, which lowers interfacial tension and yields 1–5 µm droplets at 25–30 °C under high shear. Adding a second aqueous phase (W2) and re‑homogenizing at 20–25 °C creates larger 10–50 µm droplets, encapsulating water within oil droplets that are themselves dispersed in water. Precise control of temperature, emulsifier concentration (≥0.5 %), and shear prevents coalescence, oxidation, and phase inversion.
Steps
- 1.
Foie gras emulsion (French): Creates stable fat encapsulation for luxurious mouthfeel
- 2.
Wasabi encapsulated spheres (Japanese): Controls release intensity of pungent compounds
- 3.
Aji amarillo double emulsion sauce (Peruvian): Balances chili heat with creamy texture
The Science
Primary Reaction
Interfacial tension reduction and shear‑induced droplet breakup forming a water‑in‑oil emulsion, followed by encapsulation of a second water phase to produce a water‑in‑oil‑in‑water system