Comparison of the effect of soy protein isolate concentration on emulsion stability in the absence or presence of monoglyceride

Abstract

The stability of oil-in-water (o/w) emulsions was investigated as a function of soy protein isolate (SPI) concentration in the absence or presence of monoglyceride. Emulsion stability (ES) was enhanced with increasing SPI concentration in the absence of monoglyceride. In the presence of 0.5% (w/v) of monoglyceride, however, the maximum ES was obtained at 0.2% (w/v) of SPI concentration, above which significant reduction in ES was observed. The optimum HLB (hydrophile—lipophile balance) concept was suggested to account for the stability of o/w emulsions prepared with mixtures of SPI and monoglyceride as emulsifiers.