Preparation and stabilization of simple and multiple emulsions using a microporous glass membrane

A microporous glass membrane with a narrow range of pore sizes was used for the preparation of simple and water-oil-water (W/O/W) type emulsions using egg yolk phospholipids and soybean oil. Simple oil-in-water (O/W) and water-in-oil (W/O) emulsions and a W/O/W type emulsion were successfully prepared using the membranes without any coalescence of oil drops or breakdown of the emulsions. The simple and W/O/W emulsions were stable for at least 6 weeks when stored at 5 degrees C. The particle size distribution of the emulsion depended on the pore size of the membrane. These results indicate that the technique would be valuable for the production of stable simple and multiple emulsions for food uses as well as for intravenous fat and/or drug carriers.