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Emulsions and Foams Stabilised by Milk Proteins

  • Chapter
Advanced Dairy Chemistry

Abstract

Milk proteins are known to possess a wide range of functional properties, such as emulsification, thickening, gelling and foaming. Milk proteins facilitate the formation and stabilisation of oil droplets in emulsions or of air bubbles in foams in formulated foods. These functional properties of milk proteins are exploited in the manufacture of dairy and other products, such as recombined milk, cream, butter, yoghurt, ice cream, cream liqueurs, dressings, mayonnaise, sauces and desserts. This chapter provides an overview of the emulsifying and foaming properties of milk proteins, focusing on the adsorption of milk proteins at oil–water and air–water interfaces with emphasis on the preferential adsorption among milk proteins and the stability of milk-protein-based emulsions and foams. Highlights on the behaviour of milk-protein-stabilised emulsions after consumption that have recently attracted a great deal of research interest are discussed briefly.

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Authors and Affiliations

  1. School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK

    Anwesha Sarkar

  2. Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand

    Harjinder Singh

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  1. Anwesha Sarkar
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  2. Harjinder Singh
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Correspondence to Harjinder Singh .

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  1. School of Food and Nutritional Sciences, Cork, Ireland

    Paul L. H. McSweeney

  2. School of Food and Nutritional Sciences, Cork, Ireland

    James A. O'Mahony

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Sarkar, A., Singh, H. (2016). Emulsions and Foams Stabilised by Milk Proteins. In: McSweeney, P., O'Mahony, J. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2800-2_5

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