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Emulsion Stability

  • Chapter
Food Hydrocolloids

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.

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Author information

Authors and Affiliations

  1. Procter Department of Food Science, University of Leeds, Leeds, LS2 9JT, England

    Eric Dickinson

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  1. Eric Dickinson
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Editor information

Editors and Affiliations

  1. Osaka City University, Osaka, Japan

    Katsuyoshi Nishinari

  2. Kyoto University, Kyoto, Japan

    Etsushiro Doi

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© 1994 Springer Science+Business Media New York

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Dickinson, E. (1994). Emulsion Stability. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_61

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  • DOI: https://doi.org/10.1007/978-1-4615-2486-1_61

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6059-9

  • Online ISBN: 978-1-4615-2486-1

  • eBook Packages: Springer Book Archive

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