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lead to change of functional properties of the system. As a result of incorporating the multiple water-in-oil-in-water emulsions of nanosized lipids, food spreadability and stability are improved. A low-fat mayonnaise formulation for example provides a
for Standardization ( ISO, 1999 ), as described by Peles et al. (2007) , using Baird-Parker Agar supplemented with Egg Yolk Tellurite Emulsion (Oxoid, Basingstoke, UK). The plates were incubated aerobically at 37 °C for 24–48 h. A total of 69
