Emulsions

摘要

The invention provides a water/oil/water duplex emulsion in which the external continuous phase is gelled. This gelling is obtained by having an osmotic pressure component, e.g. an electrolyte, in the internal aqueous phase which draws water from the external phase through the oil phase. The structure is firm but contains a considerable volume of available aqueous phase. The structure is of value in e.g. foods and cosmetics.