Water-in-oil-in-water double emulsions were made with skim milk and oil.
Ultrasound (20 kHz) was used to create the inner and outer emulsion droplets.
Entrapment of water varied with amount of ultrasonication and lipophilic surfactant.
Milk proteins alone, in particular casein micelles, stabilised the outer oil droplets.
Water-containing oil droplets of similar size to milk fat globules stable for 7 days.