Double nanoemulsions are a specific and complex type of emulsions with interesting delivery, encapsulation, protection and controlled release capabilities. In their formulations choosing at least two type emulsifier (either hydrophilic or lipophilic) and one organic (oil) phase, beside aqueous phase is necessary. In this study, the production methods of multiple nanoemulsions, their stability mechanisms as well as the affecting important factors on their characteristics and their main applications especially in food uses are reviewed.