Common water soluble polymers used as emulsifiers in foods

5 Common water soluble polymers used as emulsifiers in foods 

Many food emulsions are stabilized by surface-active polymers that adsorb to droplet surfaces and form protective membranes. Some of these functional polymers are integral components of more complex food ingredients used in food manufacture (e.g. milk, eggs, meat, fish, and flour), whereas others have been isolated from their normal environments and possibly modified before being sold as specialty ingredients (e.g. protein concentrates or isolates, hydrocolloid emulsifiers). In this section, we will focus primarily on those surface-active polymers that are sold as functional ingredients specifically designed for use as emulsifiers in foods. 

Protein ingredients isolated from bovine milk are widely used as emulsifiers in emulsion-based food products, such as beverages, frozen desserts, ice creams, sports supplements. 

Casein consists of four major protein fractions ccsi ( 44%), a i (3 ( 32%) 

It should be noted that the composition of milk protein-stabilized emulsions can change substantially after homogenization due to exchange of adsorbed emulsifiers with non-adsorbed emulsifiers. For this reason, a number of workers have studied preferential adsorption and competitive displacement of milk proteins with each other and with other types of emulsifiers [27,32,52-58]. 

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