Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
Double emulsions have a great potential in food applications, such as low calorie products and to improve sensory properties. For the dairy industry, double emulsions could be used to produce a product with a lower fat content which maintain the same properties as regular whipping cream. The purpose of this project was to obtain a stable Water-in-Oil (W/O) emulsion with butter oil with a small mea