Properties of oil/water emulsions stabilized by casein‐acid polysaccharide mixtures

Abstract

Abstract Properties of oil/water emulsions stabilized with the soluble casein‐acid polysaccharide mixtures were investigated. Compared to initial protein solutions, higher emulsifying properties of the mixtures are demonstrated. A study is made on the influence of the properties of the mixtures for obtaining thermostable emulsions of hard consistency which could be applied in production of a great variety of foodstuffs. The role of the formation of protein‐acid polysaccharide complexes is discussed.