Water in oil emulsions would be prepared by silicones (SO), modified silicones (DC8500) and a food-grade stabilizer (starch 1). With increasing water contents, the emulsions turned from a liquid-like to gel-like behaviors with enhancing storage and loss modulus. When DC8500/SO was 1/17 with 10 wt% starch 1, a high internal phase emulsion can be obtained with 95 wt% water content. DC8500 and SO worked as efficient emulsifiers and possessed amphiphilic property to form emulsions with water in different ratios. A food-grade starch 1 was supplied as a stabilizer which can enhance both water content and strength of emulsion when added in a low concentration. Besides, it is indicated that the food-grade starches provided potential benefit on stabilizing emulsions in very low concentration.

油包水乳液将通过有机硅（SO），改性有机硅（DC8500）和食品级稳定剂（淀粉1）制备。随着水含量的增加，乳液从液体状转变为凝胶状，从而提高了储存和损耗模量。当DC8500 / SO为10重量％的淀粉1的1/17时，可以获得水含量为95重量％的高内相乳液。DC8500和SO是有效的乳化剂，具有两亲性质，可以与水以不同的比例形成乳液。食品级淀粉1当以低浓度添加时，作为稳定剂提供，它可以提高水含量和乳液强度。此外，表明食品级淀粉在非常低浓度下稳定乳液具有潜在的好处。