Stabilisation of W/O/W double emulsion by polysaccharides as weak gels

Aqueous solutions of scleroglucan, carageenan and mixture of xanthan and locust bean gum polysaccharides have been tested as the external aqueous phase in water in oil in water (W/O/W) double emulsion formulations. This has been done in order to stabilize the double emulsions in time by preventing the creaming and eventually the phenomenon of coalescence.