Food colloids — An overview

Current issues in the field of food colloids are discussed with particular reference to the behaviour of adsorbed proteins at the oil-water interface. Recent experimental studies are described which give insight into the factors affecting (i) the flocculation of emulsion droplets and its relationship to creaming, (ii) the coalescence of emulsion droplets, and (iii) the composition of the interfacial film in mixed protein systems. Data are presented for model oil-in-water emulsions and for a commercial food product. Gaps in existing knowledge and understanding are highlighted wherever possible.