Journal
FOOD HYDROCOLLOIDS
Volume 17, Issue 1, Pages 25-39Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0268-005X(01)00120-5
Keywords
hydrocolloids; biopolymer emulsifiers; surface activity; emulsion stability; protein-hydrocolloid interactions; flocculation
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Although traditionally associated with thickening and gelation behaviour, food hydrocolloids also influence the properties of dispersed systems through their interfacial properties. Hence, surface-active hydrocolloids may act as emulsifiers and emulsion stabilisers through adsorption of protective layers at oil-water interfaces, and interactions of hydrocolloids with emulsion droplets may affect rheology and stability with respect to aggregation and serum separation. A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein. To support this point of view, the specific cases of gum arabic, galactomannans and pectin are considered in some detail. In mixed protein + polysaccharide systems, associative electrostatic interactions can lead to coacervation or soluble complex formation depending on the nature of the biopolymers and the solution conditions (pH and ionic strength). Protein-hydrocolloid complexation at interfaces can be associated with bridging flocculation or steric stabilisation. As well as controlling rheology, the presence of a non-adsorbing hydrocolloid can affect creaming stability by inducing depletion flocculation. (C) 2002 Elsevier Science Ltd. All rights reserved.
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