Physicochemical properties and encapsulation of silicon in double emulsions for healthier food applications.

This article analyses the potential use of double emulsions as silicon delivery systems with reference to the influence of the composition of the inner aqueous phase (W, containing NaCl and sodium caseinate or gelatin) on silicon encapsulation and physicochemical properties of food-grade W/O/W. Irrespective of W, DEs initially showed a well-defined monomodal distribution, with the widest range registering in the sample with gelatin. All samples developed a bimodal distribution during storage (3 ± 2 °C).