The project focuses on designing food-grade W/O/W emulsions with PC-depleted lecithin as the (natural) hydrophobic emulsifier to replace PGPR (a commonly used commercial synthetic emulsifier) and protein-polysaccharide complexes as the hydrophilic emulsifier to improve their stability during processing and storage. Moreover, these W/O/W emulsions are used to encapsulate hydrophilic compounds (such as amino acids) in the internal aqueous phase and to study their release properties.