Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in particlestabilised emulsions with great stability. High internal phase emulsions (HIPEs) have also been produced using such particles giving rise to a more stable, highly viscous structure. Thus, the purpose here is to review the advantages and disadvantages of using protein, polysaccharide and protein-polysaccharide complexes and conjugates for stabilising emulsions, highlighting the composites of amphiphilic protein-polysaccharide particles that can function as outstanding copolymer stabilising agents. The current challenges and emerging research trends are exploring renewable, sustainable, clean-label, and eco-friendly biopolymer particles that are effective as Pickering stabilisers.

Automated summary

This study explores the use of protein and polysaccharide particles in stabilizing emulsions in multi-phase food systems. It emphasizes the advantages of combining polymer-based particles and tailoring the wettability of colloidal systems for creating stable emulsions. The research also focuses on the development of renewable and sustainable biopolymer particles for more eco-friendly and effective stabilizers.