ABSTRACT

Proteins and low molecular weight surfactants are the two major components included in foods as emulsifying agents. Protein is a macromolecular, linear polypeptide consisting of hydrophilic and hydrophobic amino acids. e amphiphilic nature of protein, which is essential for emulsifying agents, originates from the well-balanced distribution of the hydrophobic and hydrophilic regions in the protein molecule. e emulsifying activity of both the protein and the surfactant is mainly based on this amphiphilic nature, and these components

Contents 5.1 Introduction: Features of Proteins as Emulsifying Agents ........................125 5.2 Milk Proteins ...........................................................................................129 5.3 Egg Yolk Proteins .....................................................................................134 5.4 Legume Proteins (Soy Proteins) ................................................................135 5.5 Techniques for Improving Emulsifying Properties of Proteins..................139