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Protein-Emulsifier Interactions
Center for Chemistry and Chemical Engineering, Lund University, S221 00, Lund, Sweden.
Malmö högskola, Faculty of Health and Society (HS).
Manager Toxicology & Applied Pharmacology Department, Business Unit Quality & Safety, TNO Quality of Life, 3700 AJ, Zeist, Netherlands.
Food Materials Science Division, Institute of Food Research, Norwich Research Park, NR4 7UA, Norwich, UK.
2008 (English)In: Food Emulsifiers and Their Applications 2nd edition / [ed] G.L. Hasanhuettl, R.W Hartlel, Springer, 2008, p. 89-171Chapter in book (Other academic)
Abstract [en]

Many food emulsions are more complex than a simple colloidal dispersion of liquid droplets in another liquid phase. This is mainly because the dispersed phase is partially solidified or the continuous phase may contain crystalline material, as in ice cream. However, one characteristic that all emulsions have in common is that they are (thermodynamically) unstable. The four main mechanisms that can be identified in the process of breaking down an emulsion are creaming, flocculation, coalescence, and Ostwald ripening. There are two ways in which the process of breakdown of an emulsion can be influenced. First, use of mechanical devices to control the size of the dispersion droplets and second, the addition of stabilizing chemical additives like low molecular weight emulsifiers or polymers to keep it dispersed. The main purpose of the latter is to prevent the emulsion droplets flocculating and from fusing together (coalescence), often achieved by repulsive droplet/droplet interactions. These interparticle interactions are determined mainly by the droplet surface, which is coated with emulsifiers, often surface-active components of biological origin like proteins, mono- and diglycerides, fatty acids, or phospholipids. The forces most commonly observed are electrostatic double layer, van der Waals, hydration, hydrophobic, and steric forces. They are responsible for many emulsion properties including their stability.

Place, publisher, year, edition, pages
Springer, 2008. p. 89-171
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:mau:diva-16391DOI: 10.1007/978-0-387-75284-6_5Scopus ID: 2-s2.0-77952583016Local ID: 7452ISBN: 978-0-387-75283-9 (print)ISBN: 978-0-387-75284-6 (print)OAI: oai:DiVA.org:mau-16391DiVA, id: diva2:1419909
Available from: 2020-03-30 Created: 2020-03-30 Last updated: 2024-04-29Bibliographically approved

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Arnebrant, Thomas

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