What You Need to Know
Proteins such as casein and whey adsorb at the gas–liquid interface, forming a viscoelastic film that resists coalescence. Polysaccharides increase the viscosity of the continuous phase, while emulsifiers like lecithin reinforce film strength. Stability is governed by surface tension, film viscosity, electrostatic repulsion, and is sensitive to pH, temperature, ionic strength, and stabilizer concentration.
The Science
Primary Reaction
Protein film formation and crosslinking (e.g., transglutaminase-mediated crosslinking)