Emulsions - Stabilisation with surface active molecules

4 important questions on Emulsions - Stabilisation with surface active molecules

Why is a small globular protein not a good surfactant?

Because the hydrophilic and hydrophobic patches are not well enough distinguished.

Which food-grade macromolecule/polymer is used as surfactant?

Modified starches, in which a hydrophobic group has been added by enzymatic or chemical modification.

Which polysaccharides can be used as a surfactant and why only this one?

Gum arabic. The other polysaccharides do not contain hydrophobic groups and do not have an amphiphilic character. Gum arabic has glycoproteins and polysaccharides. The protein areas will be present at the interface, and the polysaccharide part will be present in the aqueous phase.
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How can solid particles act as surfactant?

When the aqueous phase or oily phase can wet the solid particles. Presence of solid particles decreases the surface tension of the interface between the 2 phases. In addition, solid particles prevents coalescence. Because of the rigidity of the adsorbed solid particles, these particles also prevent that the droplet shrinks. Pickering stabilization.

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