Some natural hydrocolloids exhibit emulsifying properties (emulsifying activity and emulsion stabilizing ability), and carbohydrate with proteinaceous moiety generally plays an essential role in the O/W emusltions. Although the proteinaceous moiety is a minority in the whole hydrocolloid, it can activate the interface between oil and water by adsorbing onto the interface due its amphipathic character. Thus, protein is not just a contamination but works as a functional ingredient. On the other hand, carbohydrate bound to the proteinaceous moiety contributes to emulsion stability through steric effect by forming hydrated layer around the surface of oil droplets. In this review, gum arabic, gum ghatti, and sugar beet pectin are focused, and findings on their emulsification mechanisms and the solutions for improved functionality and reduced natural diversity of these hydrocolloids are summarized as outputs from the collaborative works with Prof. G. O. Phillips for more than 10 years.
Food Hydrocolloids – Elsevier
Published: May 1, 2018
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