Rice husk ash for the stabilization of the outer interfacial layer of W/O/W double emulsion

Many food emulsions based on oil-in-water (O/W) emulsion such as cream, mayonnaise, dressings, and so were quite important to improve the dish savory. Recently, low-fat products gained some attraction due increasing awareness of people regarding healthy lifestyle. The development water-in-oil-in-water (W/O/W) seemed promising in order reduce oil content whole emulsion. However, stability W/O/W was hardly maintained compared those O/W single Rice husk silica which tended be hydrophilic used stabilize outer interfacial layer with pH adjustment. inner prepared by dispersing palm into aqueous phase containing mixture Tween 20 Span 80. then dispersed rice ash previously adjusted (2, 3, 4). emulsification conducted using a rotor stator homogenizer. results showed that highest achieved when at very low 2. decay rate obtained from exponential model fitted destabilization curve 2 much lower higher pH's. 80% after 7 days estimated half time about 0.92 day. pickering double substitute use polymeric emulsifiers besides providing more stable against heat shear during processing.