负载葡萄皮粉花色苷提取物的W/O/W型复乳制备及其体外消化评价

以葡萄皮花色苷(ACNs)提取物为内水相(W1),玉米油为油相,乳清蛋白(WPI)溶液为外水相(W2)制备水包油包水(W/O/W)型复乳。复乳的包埋率高达(93.19±2.78)%,平均粒径为(287.90±3.12)nm。经口腔消化后,乳液未发现有明显变化;模拟胃部消化后,乳液液滴相互融合形成具有双层结构的较大微粒,其平均粒径(d>600 nm)显著增加(P<0.05)。经模拟肠道消化后,微粒成为空油滴,其平均粒径为(387.53±15.96)nm,此时抗氧化活性最高。研究结果表明,W/O/W型复乳在口腔和胃部能有效保护ACNs,实现靶向性肠道输送。负载ACNs的复乳系统在食品工业中有很大的应用潜力。     

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.     

Release rate profiles of magnesium from multiple W/O/W emulsions

Water-in-oil-in-water (W/O/W) emulsions were formulated based on rapeseed oil, olive oil, olein and miglyol. Polyglycerol polyricinoleate and sodium caseinate were used as lipophilic and hydrophilic emulsifiers, respectively. Magnesium was encapsulated in the inner aqueous droplets. Emulsion stability was assayed through particle sizing and magnesium release at two storage temperatures (4 and 25 °C) over 1 month. Irrespective of the oil nature, both the primary W/O and W/O/W emulsions were quite stable regarding the size parameters, with 10-μm fat globules and 1-μm internal water droplets. Magnesium leakage from W/O/W emulsions was influenced by the oil type used in the formulation: the higher leakage values were obtained for the oils characterized by the lower viscosity and the higher proportion of saturated fatty acids. Magnesium release was not due to droplet–globule coalescence but rather to diffusion and/or permeation mechanisms with a characteristic rate that varied over time. In addition, W/O/W emulsions were resistant to various thermal treatments that mimicked that used in pasteurization processes. Finally, when W/O/W emulsions were placed in the presence of pancreatic lipase, the emulsion triglycerides were hydrolysed by the enzyme. These results indicated a possible use of W/O/W emulsions loaded with magnesium ions in food applications.     

Impact of iron encapsulation within the interior aqueous phase of water-in-oil-in-water emulsions on lipid oxidation

Iron (Fe³⁺) was encapsulated within the internal aqueous phase of water-in-oil-in-water (W/O/W) emulsions, and then the impact of this iron on the oxidative stability of fish oil droplets was examined. There was no significant change in lipid droplet diameter in the W/O/W emulsions during 7 days storage, suggesting that the emulsions were stable to lipid droplet flocculation and coalescence, and internal water diffusion/expulsion. The initial iron encapsulation (4 mg/100 g emulsion) within the internal aqueous phase of the water-in-oil (W/O) emulsions was high (>99.75%), although, a small amount leaked out over 7 days storage (≈10 μg/100 g emulsion). When W/O/W emulsions were mixed with fish oil droplets the thiobarbituric acid-reactive substances (TBARS) formed decreased (compared to fish oil droplets alone) by an amount that depended on iron concentration and location, i.e., no added iron < iron in external aqueous phase < iron in internal aqueous phase. These differences were attributed to the impact of W/O droplets on the concentration and location of iron and lipid oxidation reaction products within the system.     

Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate

ABSTRACT: In this study we tried to prepare stable water-in-oil-in-water (W/O/W) emulsions using polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier and whey protein isolate (WPI) as a hydrophilic emulsifier. At first, water-in-oil (W/O) emulsions was prepared, and then 40 wt% of this W/O emulsion was homogenized with 60 wt% aqueous solution of different WPI contents (2, 4, and 6 wt% WPI) using a high-pressure homogenizer (14 and 22 MPa) to produce W/O/W emulsions. The mean size of final W/O/W droplets ranged from 3.3 to 9.9 μm in diameter depending on the concentrations of PGPR and WPI. It was shown that most of the W/O/W droplets were small (<5 μm) in size but a small population of large oil droplets (d > 20 μm) was also occasionally observed. W/O/W emulsions prepared at the homogenization pressure of 22 MPa had a larger mean droplet size than that prepared at 14 MPa, and showed a microstructure consisting of mainly approximately 6 to 7-μm droplets. When a water-soluble dye PTSA as a model ingredient was loaded in the inner water phase, all W/O/W emulsions showed a high encapsulation efficiency of the dye (>90%) in the inner water phase. Even after 2 wk of storage, >90% of the encapsulated dye still remained in the inner water phase; however, severe droplet aggregation was observed at relatively high PGPR and WPI concentrations.     

碱热改性米渣谷蛋白对W/O/W型双重乳液稳定性的影响

目的：实现米渣谷蛋白在乳浊体系中的应用。方法：选取碱热改性米渣谷蛋白和span80,采用一步乳化法制备W/O/W型双重乳液,并考察蛋白浓度对双重乳液稳定性的影响。结果：当蛋白质量分数从0.5%升高至2.5%时,乳液大粒径峰消失,显微结构中液滴的双重结构增强,表观黏度及黏弹性提高,离心稳定性和贮藏稳定性增强。当蛋白质量分数为2.5%时,离心后乳清析出指数从37.21%降至10.56%,分层时间从6 h延长至96 h。蛋白质与span80形成复合膜共同稳定油水界面,形成中间态液滴,当界面蛋白足以形成刚性界面膜时,液滴从中间态转为稳定的双重结构;当蛋白质量分数为3.0%时,双重乳液发生絮凝使大粒径峰重新出现,稳定性下降,离心后乳清析出指数为16.48%,制备后96 h左右分层,过剩的蛋白质一部分参与内相液滴的构建,另一部分单独形成O/W型液滴吸附于大体积液滴外侧。结论：一步乳化法下,蛋白质量分数为2.5%时,可制得稳定双重乳液。     

Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability

W/O/W emulsion is an emerging system in developing new functional and low-calorie food products. The aim of this study is to produce food-grade monodisperse water-in-oil-in-water (W/O/W) emulsions loaded with a hydrophilic bioactive oleuropein. W/O/W emulsions were prepared via high-pressure homogenization and subsequent microchannel (MC) emulsification. The internal aqueous phase was a 5-mM sodium phosphate buffer containing d(+)-glucose (5 wt.%) and oleuropein (0.1–0.7 wt.%). The oil phase consisted of soybean oil and tetraglycerin monolaurate condensed ricinoleic acid esters (TGCR; 3–8 wt.%). The external aqueous phase was a 5-mM sodium phosphate buffer containing d(+)-glucose (5 wt.%) and decaglycerol monolaurate (1 wt.%). Oleuropein-loaded submicron W/O emulsions with average droplet diameters as small as 0.15 μm and monomodal droplet size distributions were prepared by high-pressure homogenization when applying high TGCR concentrations of 5–8 wt.% and low oleuropein concentrations of 0.1–0.3 wt.%. Monodisperse oleuropein-loaded W/O/W emulsions with average W/O droplet diameters of around 27 μm and coefficients of variation of below 5 % were successfully prepared when using a silicon MC array plate with wide channels of 5-μm depth and 18-μm width. The monodisperse W/O/W emulsions prepared at high TGCR concentrations and low oleuropein concentrations were the most stable during 40 days of storage. The adsorption behavior of oleuropein at the internal aqueous–oil interface was relevant to W/O/W emulsions microstructure and stability. The results are believed to provide useful information for successfully preparing stable monodisperse W/O/W emulsions loaded with hydrophilic functional compounds. The surface activity of the loaded material seems to be a key parameter in optimizing the formulation of W/O/W food emulsion.     

Formulation and rheological characterization of reduced-calorie food emulsions

Water-in-oil-in-water (W/O/W) double emulsions are systems where a water-in-oil emulsion (W/O) is dispersed in a second aqueous phase. The W/O emulsion exists in the suspending aqueous medium as oil globules containing smaller water droplets.
In this work, a selection of both materials and procedures has been made in order to obtain an optimal formulation of a W/O/W food emulsion for both yield and rheologica] properties.
The rheological properties of W/O/W emulsions have been studied by means of both steady-shear and oscillatory measurements, and appeared to be similar to those of a simple O/W emulsion having the same volume fraction of dispersed phase, but lower oil content.
This is of great interest to the food industry, since producing double emulsions with the same texture as simple ones, but a lower oil content, helps to formulate reduced-calorie foods.     

Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides

Droplet characteristics, flow properties and stability of egg yolk-stabilized oil-in-water (O/W) emulsions as affected by the presence of xanthan gum (XG), carboxymethyl cellulose (CMC), guar gum (GG), locust bean gum (LBG) and gum Arabic (AG) were studied. The dispersed phase (40%) of the emulsions was based on soybean oil/palm kernel olein blend (70:30) that partially crystallized during extended storage at 5 °C. In freshly prepared emulsions, the presence of XG, CMC, GG and LBG had significantly decreased the droplet mean diameters. XG, LBG, GG and CMC emulsions exhibited a shear-thinning behavior but AG emulsion exhibited a Bingham plastic behavior and control (without gum) emulsion almost exhibited a Newtonian behavior. Both control and AG emulsions exhibited a severe phase separation after storage (30 days, 5 °C). The microstructure of stored XG emulsion showed the presence of partially coalesced droplets, explaining a large increase in its droplet mean diameters. Increases in droplet mean diameters and decreases in flow properties found for stored GG and LBG emulsions were attributed to droplet coalescence. Nevertheless, the occurrence of droplet coalescence in these emulsions was considered to be small as no free oil could be separated under centrifugation force. Increases in flow properties and excellent stability towards phase separation found for stored CMC emulsion suggested that CMC could retard partial coalescence. Thus, the results support the ability of CMC, GG and LBG in reducing partial coalescence either by providing a sufficiently thick continuous phase or by acting as a protective coating for oil droplets.     

Formation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch

The formation of O/W macroemulsions stabilized by a non-ionic surfactant (Quillaja saponin) and gelatinized starch was investigated using a flow focusing device consisting of circular microchannels. Droplets of hot oil (T_oil = 338 K) were dispersed into an aqueous solution of saponin and potato starch granules. The oil fraction varied between 0.9% and 5% (dilute macroemulsions) while the starch-to-saponin concentration ratio, α, ranged between 0 and 187.5. The heat transfer from the hot oil droplet (340 to 725 μm in diameter) induced the gelatinization of the adjacent starch granules to create a thin-shell around the oil droplet. In order to optimize the droplet generation, the physical properties of fluids were determined and the interactions between saponin and gelatinized starch granules were studied by measuring the specific conductivity. In particular, the onset, peak and end temperatures of starch gelatinization were determined. For various α, the monodispersed regime was determined by measuring the oil droplet volume V_drop. For all cases studied, V_drop followed a power dependence with the flow rate of the aqueous phase but the exponents were different (0.65 < n < 0.9). The formation process, i.e. the dripping and jetting regime, and the generation time of oil droplets were also detailed.     

Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology

The shortening of shelf-life of food emulsions is frequently due to poor creaming and lipid oxidation stability. The lipid oxidation of O/W emulsions can be inhibited by rice dreg protein hydrolysate (RDPH); however, emulsions were stabilized by Tween-20. Polysaccharides can control the rheology and network structure of the aqueous continuous phase by increasing viscosity and yield stress, hence retarding phase separation and gravity-induced creaming, especially for xanthan gum. The objective of this research was to evaluate whether emulsions formed with 2 wt% RDPH and stabilized by xanthan gum (0–0.5 wt%) could produce 20 % (v/v) soybean oil-in-water emulsions that had good physical and oxidative stability. The degree of flocculation of droplets as a function of xanthan gum concentration was assessed by the microstructure, rheology, and the creaming index of emulsions. Addition of xanthan gum prior to homogenization had no significant effect on the mean droplet diameter in all emulsions studied. Increase in xanthan gum concentration led to the increase in creaming stability of emulsions, due to an increase in viscosity of the continuous phase and/or the formation of a droplet network with a yield stress, as well as the enhanced steric and electrostatic repulsion between the droplets. Lipid oxidation of the emulsions was significantly inhibited at xanthan gum concentrations of 0.12 wt% or above with RDPH, which could due to the fact that xanthan gum increases the viscosity of the aqueous phase and hindered the diffusion of oxidants to the oil droplet surface area, synergistic effect between RDPH and xanthan gum to suppress oil peroxidation, and metal ion chelation capability of xanthan gum. Thus, stable protein hydrolyzates-type emulsions could be obtained with increasing concentration of xanthan gum.     

Stability of Anthocyanin‐Rich W/O/W‐Emulsions Designed for Intestinal Release in Gastrointestinal Environment

Abstract: Anthocyanins belong to the most important hydrophilic plant pigments. Outside their natural environment, these molecules are extremely unstable. Encapsulating them in submicron‐sized containers is one possibility to stabilize them for the use in bioactivity studies or functional foods. The containers have to be designed for a target release in the human gastrointestinal system. In this contribution, an anthocyanin‐rich bilberry extract was encapsulated in the inner aqueous phase of water‐in‐oil‐in‐water‐double emulsions. The physical stability as well as the release of free fatty acids and encapsulated, bioactive substances from the emulsions during an in vitro gastrointestinal passage were investigated. The focus was on the influence of emulsion microstructural parameters (for example, inner and outer droplet size, disperse phase content) and required additives (emulsifier systems), respectively. It could be shown that it is possible to stabilize anthocyanins in the inner phase of double emulsions. The release rate of free fatty acids during incubation was independent of the emulsifier used. However, the exterior (O/W)‐emulsifier has an impact on the stability of multiple emulsions in gastrointestinal environment and, thus, the location of release. Long‐chained emulsifiers like whey proteins are most suitable to transport a maximum amount of bioactive substances to the effective location, being the small intestine for anthocyanins. In addition, it was shown that the dominating release mechanism for entrapped matter was coalescence of the interior W₁‐droplets with the surrounding W₂‐phase. Practical Application: Microencapsulation of phytochemicals and bioactives is in the focus of functional food development. Here, the influence of matrix material, formulation, and structural parameters on stabilization and release of the molecules encapsulated has to be known for target product and process design. As the results are representative for hydrophilic active ingredients encapsulated in double emulsion systems a cross‐sectoral use in the pharmaceutical sector is possible.     

Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions

The inherent thermodynamic instability of water–oil–water (W/O/W) emulsions has restrictions for their application in food systems. The objective of this study was to develop a food grade W/O/W emulsions with high yield and stability using minimal concentrations of surfactants. Emulsions were prepared using soybean oil, polyglycerol ester of polyricinoleic acid (PGPR) alone or in combination with sodium caseinate (NaCN) as emulsifier(s) for primary water-in-oil (W/O) emulsions and NaCN as the sole emulsifier for secondary W/O/W emulsions. Increasing the concentration of PGPR (0.5–8%w/v) had no effect on the droplet sizes of the resulting W/O/W emulsions. However, significant increases in droplet sizes of W/O/W emulsions were observed when the concentration of NaCN in external phase was reduced from 0.5 to 0.03% (w/v) (p<0.05). Percentage yields of emulsions (using a water-soluble dye) improved when PGPR concentration in the inner phase was increased from 0.5 to 8% (w/v). A stable W/O/W emulsion with a yield >90% could be prepared with 4% (w/v) PGPR alone as primary hydrophobic emulsifier and 0.5% (w/v) NaCN as external hydrophilic emulsifier. The concentration of PGPR in the inner phase could be reduced to 2% (w/v) without affecting the yield and stability of the W/O/W emulsion by partially replacing PGPR with 0.5% (w/v) NaCN, which was added to the aqueous phase of the primary W/O emulsion. The results indicate that a possible synergistic effect may exist between PGPR and NaCN, thus allowing formulation of double emulsions with reduced surfactant concentration.     

壳聚糖W/O型乳状液的超声辅助制备及其稳定性

以非牛顿假塑性大分子壳聚糖溶液为水相,棕榈油为油相,Span-80为乳化剂,采用单因素试验及响应面试验优化超声协助制备W/O型乳液工艺,并考察优化条件下制备的乳液稳定性。结果表明：内水相含量是影响乳液粒度大小的关键因素,且超声功率对乳液的粒度及其分布存在过处理现象。优化工艺为超声功率300 W、超声时间15 min、内水相质量分数13%、Span-80用量6%,此时制备的乳液平均粒径最小为（156.1±20.0）nm,多分散性指数为（0.43±0.03）;稳定性实验及乳液内部显微观察表明,25 ℃贮存的乳液表现出相当好的稳定性,2 h的乳层析指数为0.6%,而50 ℃贮存的乳液稳定性则急剧下降,2 h的乳析指数达7.0%;乳液粒度及其不均匀分布增大,不利于乳液稳定性,且聚结是造成该乳液失稳的主要机制。     

Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions

The effect of heteroaggregation of oppositely charged protein microspheres dispersed within a liquid oil phase on the microstructure and rheological properties of water-in-oil (W/O) emulsions was evaluated. The aqueous phase of the initial W/O emulsions contained either 10% β-lactoglobulin or 10% lactoferrin (pH 7, 100 mM NaCl). At this pH, β-lactoglobulin (BLG) is negatively charged while lactoferrin (LF) is positively charged. The oil phase consisted of a lipophilic non-ionic surfactant (8% polyglycerol polyricinoleate, PGPR) dispersed within soybean oil. Three 40% W/O emulsions were formed containing different types of protein microspheres: (i) BLG: 100% BLG droplets; (ii) LF: 100% LF droplets; and (iii) Mixed: 50% BLG droplets and 50% LF droplets. Prior to heating, the mixed emulsions had a higher shear viscosity, yield stress, and shear modulus than the BLG or LF emulsions, which suggested that electrostatic attraction led to the formation of a three-dimensional network of aggregated droplets. All three W/O emulsions underwent an irreversible fluid-to-solid transition when they were heated above ≈70 °C. This phenomenon was attributed to thermal denaturation of the globular BLG and LF molecules within the aqueous phase promoting aggregation and network formation of the protein microspheres. After heating, the mixed emulsions had a higher shear viscosity, yield stress and shear modulus than the BLG or LF emulsions, suggesting that a stronger droplet network was formed due to electrostatic attraction. Shear rheology measurements of the W/O emulsions showed that the lipid phases formed after heating were non-ideal plastics characterized by a yield stress and shear thinning behavior. These results may facilitate the design of semi-solid or solid foods with reduced saturated- or trans-fat contents suitable for use in commercial products.     

Interfacial characteristics and microchannel emulsification of oleuropein-containing triglyceride oil–water systems

This study investigated the adsorption characteristics of olive leaf water extract and its major phenolic compound, oleuropein, at the triglyceride oil–water interface. We also investigated the preparation characteristics of food-grade triglyceride oil-in-water (O/W) emulsions stabilized by oleuropein using microchannel (MC) emulsification. Refined soybean oil, extra virgin olive oil, refined olive oil, and medium-chain triacylglyceride (MCT) oil were used as triglyceride oils. Both olive leaf extract (OLE) and highly purified oleuropein had a pronounced ability to decrease the interfacial tension at the refined soybean oil–water interface. The packing of oleuropein molecules at the triglyceride oil–water interface was estimated on the basis of their surface excess concentration and area occupied per molecule, determined from the Gibbs adsorption equation. MC emulsification was performed using a silicon grooved MC array plate (model CMS6-2). The continuous aqueous phase contained 0.6 wt.% of oleuropein. Monodisperse, oleuropein-stabilized O/W emulsions with an average droplet diameter of 25 μm and coefficient of variation (CV) of < 5% were produced in all systems, except the MCT oil-containing system, even in the absence of a cross-flowing continuous phase. This successful MC emulsification was observed without droplet coalescence for 15 h of continuous operation. Our findings demonstrate that the use of oleuropein, which has an interfacial activity, is capable of producing monodisperse O/W emulsions using MC emulsification and stabilizing the generated oil droplets when appropriate types of triglyceride oils are used.     

Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification

ABSTRACT: Oil-in-Water (O/W) emulsions are mainly produced by application of high mechanical stress or by membrane emulsification processes at low pressures. Advantages such as narrower droplet size distribution and lower operating costs make membrane emulsification processes more suitable for producing astaxanthin-loaded O/W emulsions. The characteristics of 1 of these membrane emulsification methods, called repeated premix membrane emulsification, are studied in this work. In this emulsification process, a pre-emulsion is repeatedly pushed through a hydrophilic or hydrophobic membrane. In this research, ahydrophilic membrane was used because the objective was to obtain an O/W emulsion. Pre-emulsions were produced by dispersing palm oil containing dissolved astaxanthin in water. The oil droplets were stabilized with a combination of 2 emulsifiers. Each O /W emulsion passed the membrane 3 times underpressures and disperse phase fractions of 5 to 15 bar and from 10 wt% to 40 wt%, respectively. To investigate the production of O/W emulsions by repeated premix membrane emulsification, mean Sauter diameters and fluxes were measured. To find the optimal ranges of pressure and dispersed phase fraction, a "2-level factorial design with central composite and stars points" experimental design was applied.     

Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions

Oil-in-water (O/W) emulsions solely stabilized by surface-active solid lipid nanoparticles (SLNs) were developed. The SLNs were generated by quench-cooling hot O/W nanoemulsions consisting of 7.5% glyceryl stearyl citrate (GSC) dispersed in water. Their initial volume-weighted mean particle diameter (～152 nm) and zeta potential (ca.-49 mV) remained unchanged for 24 weeks. O/W emulsions (oil phase volume fraction: 0.2) containing 7.5% (w/w) GSC SLNs in the aqueous phase were kinetically-stable for 12 weeks and did not visually phase-separate over 24 weeks. The O/W emulsions generated with solid-state GSC SLNs had a volume-weighted mean oil droplet diameter of ～459 nm and a zeta potential of ca.-43 mV. Emulsion microstructure evaluated with TEM revealed dispersed oil droplets sparsely covered with adsorbed Pickering-type SLNs as well aggregated SLNs present in the continuous phase. Gradual emulsion destabilization resulted from GSC SLN dissolution during the experimental timeframe. Overall, surface-active SLNs developed via nanoemulsions effectively kinetically stabilized O/W emulsions.     

Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions

The stability of whey protein stabilised emulsions, containing methylcellulose added after emulsification in their bulk phase, was investigated. The phase diagram of the ternary system whey proteins/methylcellulose/water was first established and used to identify the conditions permitting polymer phase separation within the emulsion bulk phase. Emulsions containing a whey protein and methylcellulose concentration in the bulk phase below and above the phase separation threshold could therefore be prepared. Below the phase separation threshold, the creaming rate of the oil droplets was faster than the one predicted by the Stokes equation, due to methylcellulose-induced depletion flocculation. Above the phase separation threshold, the destabilisation of the emulsion involved different mechanisms, depending on the emulsifier adsorbed at the O/W interface. In the case of Tween 40 stabilised droplets, depletion flocculation led to a complete creaming of the fat globules while phase separation led to the formation of two polymer-rich phases, namely a protein-rich phase at the bottom of the tube and a methylcellulose-rich phase above. In the case of whey protein stabilised droplets, phase separation between bulk whey proteins and methylcellulose occurred, and the fat globules were entrapped in the protein-rich phase. These results permitted to describe the destabilisation mechanisms of both Tween 40 and whey protein stabilised emulsions in the presence of unadsorbed polysaccharide. They could be used to better understand the destabilisation processes arising in food emulsions, especially in those emulsions containing whey proteins, small surfactant molecules and polysaccharides.