2019 年 66 巻 8 号 p. 271-289
Food emulsions are thermodynamically unstable systems due to destabilization processes such as flocculation, creaming and coalescence. Thus, the maintenance of kinetic stability is critically important to obtain high-quality commercial products. Our group has been studying the adsorption behavior and interaction at the interface of several components in oil-in-water emulsions, particularly, the two major components, i.e., proteins and low-molecular weight surfactants (emulsifiers) to understand the factors governing quality of food emulsions. In this review, I show the main results of our studies on food emulsions over the past 30 years. The topics are as follows: 1) the interaction of proteins and emulsifiers, particularly the displacement of proteins from the interface by emulsifiers; 2) Fat crystallization as a cause of partial coalescence of oil droplets; 3) Emulsion formation and stabilization by adsorption of fine particles; 4) Rapid evaluation of long-term stability of emulsions.