Influence of crystallization on the colloid-chemical stability and functional properties of W/O/W double emulsions

This research project aims to investigate whether fat crystallization can be useful to stabilize double emulsions and whether this influences the functional properties. In a first part, a method will be developed to quantify the amount of solid fat. Subsequently, the decisive factors for crystallization will be investigated. Finally, the influence of crystallization on the stability as well as functional properties, such as whipping behaviour, will be evaluated.