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.nacrack.com/hot-choice-Open-Box-Verona-Wig-by-BelleTress-Heat-Friendly-Synthetic-Hair-Average-Cap-Buttered-Toast-R-great-buy/