Due to their nested structure, double emulsions have the potential to encapsulate value-adding substances until their application, making them of interest to various industries. However, the complex, nested structure negatively affects the stability of double emulsions. Still, there is a lack of suitable measurement technology to fundamentally understand the cause of the instability mechanisms taking place. This study presents a novel measurement method to continuously track filling degree changes due to water diffusion in a water-in-oil-in-water (W1/O/W2) double emulsion droplet. The measurement method is based on the Raman effect and provides both photometric and spectrometric data. No sample preparation is required, and the measurement does not affect the double emulsion droplet
