Vanapalli et al. [25] performed a DSC study of the stability of O/W emulsions in food applications. They inves tigated the effect of oil type, dispersed oil volume fraction and cooling rate on the stability of emulsified. According to Clause et al. [24], the peak area of the thermogram is a revealing index of droplet size distribution: the narrower the area is, the smaller the particle size, and thus, the system polydispersity is lower than 0.25.