FIELD: food industry.
SUBSTANCE: invention relates to food industry. The double emulsion contains an internal water phase in an oil phase with "oil in water" type emulsion formation. The said "oil in water" type emulsion is dispersed in the internal water phase. In the double emulsion the "oil in water" type emulsion contains a mixture of at least two various emulsifiers. The emulsifiers have different molecular weight. The first emulsifier is represented by glycerine monooleate. The second emulsifier is represented by polyglycerol polyricinoleate (PGPR) with molecular weight equal to no more than 1200. The internal water phase contains dissolved substances. The internal water phase contains whey protein isolate, amidated low methoxyl pectin, egg yolk or their mixture.
EFFECT: invention allows to produce a double emulsion with a high physical stability, stable viscosity without separation into phases or whey isolation during several weeks.
12 cl, 4 dwg, 17 ex
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