Volume 15, Issue 59, 2026
Review Article
Advances in Double Emulsion Technology for Encapsulation and Controlled Delivery System
Abhay Bhagat, Neeraj Gupta, Anju Bhat, Monica Reshi, Monika Sood, Julie Dogra Bandral, Mehnaza Bashir, Jesreen Chauhan, Arushi Sharma, Kamaldeep Kour and Gyan Singh Jankawat
Keywords: Double emulsions, W/O/W, emulsification, stability, encapsulation, food formulation, fat replacer, bioactive compounds
DOI:10.37273/chesci.cs132057061
Abstract
Double emulsions, commonly referred to as “emulsions of emulsions,” have garnered considerable interest in the food, pharmaceutical, and biotechnology industries owing to their unique structural complexity and functional versatility. These systems, particularly water-in-oil-in-water (W/O/W) configurations, offer a promising platform for the co-encapsulation of both hydrophilic and hydrophobic bioactive compounds, the development of low-calorie food products, and targeted drug delivery. However, the inherent thermodynamic instability of double emulsions remains the primary challenge limiting their widespread commercial exploitation. This review comprehensively examines the physicochemical properties of double emulsions, the conventional and emerging fabrication techniques, the mechanisms of instability, and the effects of processing parameters and storage conditions on emulsion stability. Special emphasis is placed on the applications of double emulsions in food formulation, including encapsulation of vitamins, minerals, and bioactive compounds, fat replacement, and development of polymersomes. Case studies on curcumin stability and vitamin D3 encapsulation using psyllium gum are also discussed. The review concludes with future perspectives highlighting the need for novel stabilization strategies to advance the commercial viability of double emulsions.
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