W ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions. however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study. water-in-olive oil emulsions were prepared with using different dispersed phases; maltodextrin MD . https://www.plataformalabcc.com/product-category/bakeware/