Water‐in‐oil‐in‐water (w/o/w) emulsions were prepared using commonly available raw materials and a two‐step emulsification process. Several combinations of milk proteins and hydrocolloids were tested as internal water phases. Emulsions prepared with milk or colostrum exhibited the highest encapsulation efficiencies. In particular, w/o/w emulsions with internal water phases composed of colostrum, without addition of hydrocolloids, were the most stable. However, the addition of xanthan gum proved to be synergistic in stabilizing w/o/w whey emulsions.

中文翻译：

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水包油包水多元乳液的制备及其在食品工业中的潜在用途

水包油水（w / o / w）乳液是使用常用原料和两步乳化工艺制备的。测试了牛奶蛋白和水胶体的几种组合作为内部水相。用牛奶或初乳制备的乳液表现出最高的包封效率。特别地，具有由初乳组成的内部水相的w / o / w乳液，不添加水胶体，是最稳定的。然而，黄原胶的添加被证明在稳定w / o / w乳清乳液中具有协同作用。