Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets

Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability

“…Further studies are required to verify the above mentioned statement. However, according to the results of our study and those of others [4,18,19], either a large steric proportion or a rigid Pickering-like macromolecular structure of the emulsifier molecules appear to be a prerequisite for preventing the coalescence of heteroaggregates. As a consequence, all further cross-linking experiments were carried out using Quillaja saponins as the only anionic emulsifier, being combined with cationic emulsion droplets stabilized by whey protein isolate and fish gelatin.…”

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

“…An example of this approach is the controlled electrostatic heteroaggregation of the droplets in oil-in-water emulsions [86][87][88]. Heteroaggregation is induced by mixing an emulsion containing positively charged droplets with another emulsion containing negatively charged droplets ( Figure 7).…”

Structure and texture development of food-emulsion products

“…These interactions can promote stability or instability and influence the rheology and textural properties of the overall systems (Huck-Iriart et al, 2011;Mao and McClements, 2013a;Tangsuphoom and Coupland, 2008). These interactions can promote stability or instability and influence the rheology and textural properties of the overall systems (Huck-Iriart et al, 2011;Mao and McClements, 2013a;Tangsuphoom and Coupland, 2008).…”

“…These interactions can promote stability or instability and influence the rheology and textural properties of the overall systems (Huck-Iriart et al, 2011;Mao and McClements, 2013a;Tangsuphoom and Coupland, 2008). On the other hand, controlled fat droplet flocculation can be used to increase the viscosity and creaming stability of some systems, which may be useful for the development of reduced-calorie products (Dickinson, 2010a;Mao and McClements, 2013a;McClements, 2012a). These interactions are in turn influenced by droplet characteristics (e.g., size, charge, and dielectric constant) and the continuous phase environment (e.g., ionic strength, pH, and dielectric constant).…”

“…This viscosity increase is attributed to the increase in the effective volume fraction occupied by the particles in the system as a result of aqueous phase trapped within the flocs (Mao and McClements, 2013a;McClements, 2012a;Tangsuphoom and Coupland, 2008). For example, flocculated emulsions have higher viscosities than nonflocculated ones containing the same amount of fat droplets.…”