Electrospraying of water-in-oil emulsions was investigated to produce thin edible barriers. A reproducible model surface was used, namely cellulose membranes of which permeability is well-established. PGPR-based emulsions were stable during electrospraying and produced a fine stable jet spray; emulsions prepared with lecithin and span80 produced unstable jets and only sporadic sprays. The droplet size decreased to 50 +/- 10 mu m by the addition of water droplets till 3% but remained constant at higher water volume fractions. On the other hand, the addition of protein and salt influenced the droplet size and radius values up to 200 mu m were found. The addition of whey protein isolate (10% w/w) resulted in films with water vapour barrier properties that were at least 70% better than lipid only, therewith showing that addition of protein enhances the integrity of the films. (C) 2013 Elsevier Ltd. All rights reserved.