FIELD: food industry.
SUBSTANCE: present invention relates to the food industry. Edible emulsion of the invention includes at least one aqueous phase and at least one lipid phase. Emulsion is stabilised by particles of an edible inorganic salt having a solubility in water of less than 1 g per 100 ml at 20°C, and the particles contain from 0.5 to 20% by weight of a fatty acid applied or adsorbed on their surface. Composition comprising an emulsion and a method for preparing a double emulsion are also provided.
EFFECT: invention makes it possible to obtain a double emulsion stabilised by salt particles containing fatty acids, instead of using a complex system of emulsifiers.
15 cl, 7 dwg, 3 ex
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