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Double Emulsions

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Encyclopedia of Colloid and Interface Science

Keywords

Controlled release; Creaming; Double emulsions; Drug delivery; Flocculation; Food colloids; Hydrocolloids; Liposomes; Microemulsions; Multiple emulsions; Polymer stabilization; Polysaccharides; Protein; Sedimentation; Steric stabilization

Definition

Double emulsions are liquid dispersion systems known also as emulsions of emulsions, in which the droplets of one dispersed liquid (emulsion, microemulsion, liposome, etc) are further dispersed in another liquid (water or oil), producing double layered liquid droplets. These structures are consisting of inner phase covered by emulsifiers (stabilizers), further dispersed and covered by another layer of emulsifiers in an outer phase. This large family of liquid dispersed systems is often termed water-in-oil-in water (W/O/W) or oil-in-water-in-oil (O/W/O) double emulsions regardless of what is the exact structure of the inner phase. Double emulsions have significant potential to serve as delivery vehicles as well as reservoirs for...

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Authors and Affiliations

  1. The Ratner Chair of Chemistry, Casali Institute of Applied Chemistry, The Institute of Chemistry, The Hebrew University of Jerusalem, Givat Ram Campus, 91904, Jerusalem, Israel

    Prof. Dr. Nissim Garti & Dr. Abraham Aserin

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  1. Prof. Dr. Nissim Garti
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  2. Dr. Abraham Aserin
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Correspondence to Nissim Garti .

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    Tharwat Tadros

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Garti, N., Aserin, A. (2013). Double Emulsions. In: Tadros, T. (eds) Encyclopedia of Colloid and Interface Science. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-20665-8_26

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