Emulsions with unique properties from proteins as emulsifiers

Many proteins are surface active molecules and form stable emulsions. In these emulsions, the protein covered oil droplets behave as sticky droplets even when they are ionically charged. As a result of the stickiness of the droplets the emulsions have gel-like properties. The stickiness is due to the multipolar nature of the proteins in contrast to the bipolar nature of surfactants or other amphiphilic compounds that form emulsions with repulsive droplets. Stable emulsions are also formed from particles like clays to which proteins are adsorbed. These hybrid compounds form even more stable emulsions with stronger elastic properties than clays and proteins on their own. These so called pickering emulsions have paste-like properties and do not flow. The scaffolding network of the crosslinked protein bilayers on the droplets is so strong that both the water and the oil can be removed from the emulsions by freeze drying without collapse of the scaffold. The resulting sponge can be used again for the uptake of both water and oil. Emulsions which are prepared from different proteins differ mainly in their elastic properties. (C) 2013 Elsevier B.V. All rights reserved.