Nattapong Prichapan and Utai Klinkesorn

pp. 651 - 661

Abstract

The direct fortification of minerals and vitamins into food may induce chemical degradation, change the level of
bioavailability or decrease the sensory quality of food products. The strategy to solve these problems is encapsulation
technology. Numerous investigations described the use of water-in-oil-in-water (W/O/W) emulsions as encapsulation system.
The properties and encapsulation efficiency of W/O/W emulsions are influenced by emulsion components, the emulsification processes, and environmental conditions. The recently published results of research done on the factors affecting the
properties of W/O/W emulsions for encapsulation of minerals and vitamins including form and concentration of core
materials, concentration of inner water phase and lipophilic emulsifier, type and concentration of oil phase, type and concentration of hydrophilic emulsifier and stabilizer and the pH of the outer water phase have been reviewed in this article.