EMULSION STABILITY AS AFFECTED BY COMPETITIVE ADSORPTION BETWEEN AN OIL-SOLUBLE EMULSIFIER AND MILK-PROTEINS AT THE INTERFACE

The effect of an oil-soluble emulsifier upon adsorption properties of beta-casein and beta-lactoglobulin at the oil-water interface was stud ied. Addition of emulsifier improved the emulsification properties,but Towered emulsion stability, Higher concentrations decreased emulsific ation capacity, due to an increase in oil phase viscosity, and interfe red with several protein assays, except the o-phthaldialdehyde (OPA) a ssay. Depletion measurements revealed that the emulsifier displaced be ta-casein more readily than beta-lactoglobulin from the surface of dro plets, which correlated with emulsification and stability measurements . Displacement of proteins was not complete due to emulsifier-induced formation of a multiple w-o-w emulsion, which accounted for the missin g protein in the continuous phase.