ABSTRACT
The dispersed globules in water-in-oil (W/O/W) emulsions can be characterized by a vesicular structure with single or multiple inner aqueous phase separated from the aqueous suspending fluid by a thin oil layer. The effects of proteins and saccharides on the total interactions between the dispersed vesicular globules in W/O/W emulsions were considered together with the force between the hydration layers on the globules. The oil layer on the surface of the inner aqueous phase in the various W/O/W emulsions is extremely thin irrespective of the amount of the oil phase. The viscosity of W/O/W emulsions is influenced by the osmotic pressure gradients between the inner aqueous phase and the aqueous suspending fluid. An attempt was made to immobilize enzymes in the vesicular globules of the W/O/W emulsions so as to examine the location of protein molecules in the inner aqueous phase on the basis of enzymatic reactions.
