Abstract
An enzymatically modified gelatin (EMG-12) produced with covalent attachment of an lleucine n-dodecyl ester w s investigated as to its emulsifying properties under various conditions. The emulsifying activity of EMG-12was not so dependent on temperature as that of Tween-80 (T-80) used as a control. EMG-12and T-80 were investigated as to two parameters: their emulsion stability against coalescence and that against creaming. Both for EMG-12 and T-80, a lower temperature and a higher emulsifier concentration had a more favorable effect on these parameters. It was characteristic that the cream layer of the emulsion prepared with EMG-12held a large amount of entrapped water. Other surface properties of EMG-12, including its molecular area at the oil/water interface, are discussed.
