Abstract
Abstract The importance of proteins to provide steric stabilization of food emulsions is discussed. In aerated emulsions like ice cream and whipped cream, a partial destabilization of the fat globules is needed to obtain a satisfactory product. The destabilization process is controlled by surface active lipids (emulsifiers) which promote desorption of the interfacial protein film under specific temperature conditions. The formation of liquid crystalline films in o/w emulsions without proteins is also briefly discussed.
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