Synergistic stabilization of heat-treated emulsions containing mixtures of milk proteins

Colloid science of mixed ingredients

“…The impressive steric stabilizing capacity of the casein polymer, when present as a minor component of a protein ingredient mixture, has recently been demonstrated [35][36][37] in experiments on thermally processed whey protein emulsions. Replacement of just a small proportion (a few percent) of whey protein isolate 35 or pure b-lactoglobulin 36 by casein prevents droplet flocculation and the associated emulsion viscosity increase typically observed on heating.…”

Exploring the frontiers of colloidal behaviour where polymers and particles meet

“…Cooperative behaviour involving polymer-like and particle-like species is also recognized in mixed adsorption layers (Dickinson, 2011;Parkinson & Dickinson, 2007). Experimental evidence for synergism comes from a variety of sources.…”

Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment

“…However, some studies have reported that synergistic or cooperative interactions between different proteins (β-lactoglobulin and casein) can improve the stability of oil-in-water emulsions produced under heat treatment at 90°C. [15,16] The purpose of this work was to study the combination between different fractions of soy protein (7S and 11S), with or without heat treatment, in the stabilization of oil-in-water emulsions. For this purpose, emulsions were produced using high-pressure homogenization, and their microstructure, mean droplet diameter, and rheological properties were evaluated.…”