ENCAPSULATION IS ONE OF THE METHODS TO PROTECT BIOACTIVE FOOD COMPOUNDS. VARIOUS SYSTEMS CAN USE FOR ENCAPSULATION OF BIOACTIVE COMPOUNDS. ONE OF THESE SYSTEMS IS DOUBLE EMULSIONS, BECAUSE THEIR STRUCTURAL CHARACTERISTICS ARE SUITABLE FOR THIS PURPOSE. PROPERTIES OF THESE EMULSIONS ARE CAUSED THAT THEY ARE USED FOR ENCAPSULATING DIFFERENT VARIETIES OF BIOACTIVE COMPOUNDS, SUCH AS VITAMINS, ENZYMES, POLY UNSATURATED FATTY ACIDS, ETC., NEVERTHELESS PROPERTIES OF THIS TYPE OF EMULSIONS SUCH AS STABILITY AND RELEASE CONTROL MUST BE CONSIDERED.