title: One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches.
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.
authors.affiliation: School of Physics and Astronomy, University of Edinburgh, Peter Guthrie Tait Road, Edinburgh, EH9 3FD, UK. paul.clegg@ed.ac.uk.
authors.forename: Paul S
authors.initials: PS
authors.lastname: Clegg
authors.affiliation: School of Physics and Astronomy, University of Edinburgh, Peter Guthrie Tait Road, Edinburgh, EH9 3FD, UK. paul.clegg@ed.ac.uk.
authors.forename: Joe W
authors.initials: JW
authors.lastname: Tavacoli
authors.affiliation: Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
authors.forename: Pete J
authors.initials: PJ
authors.lastname: Wilde
mesh_terms: D004655:Emulsions / Q000737:chemistry*; D044085:Microfluidics; D011108:Polymers / Q000737:chemistry
chemical_list: D004655:Emulsions; D011108:Polymers