Multiphase water-in-oil emulsion architecture: CargillRecent Research Landscape
Thermodynamic instability in nested droplets leads to rapid phase separation and payload loss. These innovations engineer the interfacial tension and surfactant geometry to maintain structural integrity of double emulsions.
What technical problems is Cargill addressing in Multiphase water-in-oil emulsion architecture?
High fat content nutritional limitations
(5)evidences
Interfacial tension and droplet coalescence lead to rapid degradation of multiphase systems. Preventing phase separation ensures shelf-life and consistent delivery of encapsulated components.