Food emulsion, e.g. useful in dairy products, comprising a primary water-in-oil emulsion dispersed in an aqueous phase, is stabilized with a natural lipophilic surfactant system present in the primary emulsion
F. Guimberteau, D. Dalgleish, J. Bibette, J. Michel
Process for the preparation of aqueous dispersions of magnetizable polymer particles with a desired size narrow distribution, and aqueous dispersions thereof, and uses thereof