W/o/w multiple emulsions: A novel trend in functional ice cream preparations?

Iveta Klojdová, Constantinos Stathopoulos

Research output: Contribution to journalReview articlepeer-review

6 Citations (Scopus)


Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.

Original languageEnglish
Article number100451
JournalFood Chemistry: X
Publication statusPublished - Dec 30 2022
Externally publishedYes


  • Encapsulation
  • Functional ice cream
  • Manufacture of functional ice cream
  • Multiple emulsions
  • Pickering emulsions

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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