Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.
A new approach to prepare W/O/W-double emulsions is described. The inner W/O-phase is composed of a thermodynamically stable micellar solution of inverse type, an L2-phase. A protein, caseinate, is then used to stabilize the dispersion of this phase in water. Release from the inner to the outer water phase was followed by dialysis. Phase equilibria of the two ternary systems monolaurin-water-soybe
