Fabrication and characterization of a palm-based W/O/W double emulsion for fat reduction applications

Many industrial foods are high in saturated fat, raising health concerns and driving demand for low-fat alternatives without sacrificing sensory quality and affordability. Double emulsions provide a promising physical method for fat reduction, preserving sensory properties by incorporating water into the oil phase without altering oil droplet surface area. Palm-based water-in-oil-in-water (PB-W/O/W) emulsion system was developed with hydrophobic emulsifiers of lecithin and polyglycerol polyricinoleate (PGPR) and hydrophilic emulsifiers of sodium caseinate (SC) or sodium stearoyl lactylate (SSL). Thermo-analytical technique (DSC) was employed to precisely quantify the emulsion yield. Lecithin alone cannot form PB-W/O emulsion, and hydrophilic emulsifiers lack stability on their own, even in high amounts. Addition of hydrocolloid (xanthan gum) improves stability and reduces emulsifier usage. Stability was achieved with 4% PGPR-4% SSL concentrations, yielding 99.02% emulsion with 100% stability over 7 days. This approach achieved ~ 30% fat reduction in emulsion, offering a superior alternative to conventional fat replacement.