Emulsion Stability BT - Food Hydrocolloids: Structures, Properties, and Functions

Abstract

The properties of adsorbed protein layers have a crucial influence on the stability of food emulsions. Creaming and flocculation of oil-in-water emulsions are also affected by the nature and strength of biopolymer-biopolymer and biopolymer-surfactant interactions in the aqueous phase and at the interface. Overall stability is determined by a delicate balance of structural, thermodynamic and rheological considerations. In systems containing protein-coated droplets, the addition of small quantities of calcium ions or polysaccharides can have a profound effect on stability behaviour.