Abstract
Many liquid-type food products exist either partially or wholly as an emulsion and a foam. In such systems, mixed states at the beginning and prevention of subsequent time-dependent changes are usually significant for quality management. In this research, as an intermediate material between traditional emulsifier molecules and solid particles, fine soft particles, i.e. microgels obtained from milled rice, soybean protein isolate, and polysaccharides were examined. Studies on the emulsifying properties of gelatinized rice flour, the enhanced technological functionality of soybean protein isolate via microgelation on emulsification and foaming, and the impartation of emulsifying ability to surface-inactive polysaccharides were reviewed to present the usefulness of the microgels in food emulsions and foams. In addition, interfacial properties of soft and porous microgels were summarized to promote their future application in practical food products in emulsified and foamed states.
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