Improving probiotic survival using water-in-oil-in-water (W/O/W) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase.

Aqueous probiotic suspensions were dispersed in an oil phase consisting of fish oil and medium chain triglycerides to form W/O emulsions. These emulsions were then homogenized with an aqueous solution containing soybean protein isolate and sodium alginate to form W/O/W emulsions. Fish oil was used to promote the growth of the probiotics and increase their ability to adhere to the intestinal mucosa.