Interactions in food - Steric stabilization

4 important questions on Interactions in food - Steric stabilization

How does steric stabilization work?

When there is an attractive interaction between the particles  (such as casein micelles, oil droplets, or large particles) and the polymer, the polymers are adsorbed on the surface of the particles. This results in a thick layer of polymers around the particles that cover the complete surface. This layer on different particles can repel each other. The particles cannot approach each other close enough to aggregate due to hydrophobic interaction or van der Waals interaction. This is called steric repulsion.

Which interactions take place in steric stabilisation?

  • Electrostatic attraction
  • Hydrophobic interaction
  • (Chemical bonds)

Why is the concentration of polymers in steric stabilisation important?

The particle has to be sufficiently covered to give steric stabilization.
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Do proteins contribute to steric repulsion?

No, they have a too compact shape

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