Koninklijke Brill NV, 2010. - 421 p. - The term ‘food colloids’ can
be applied to all edible multi-phase systems such as foams, gels,
dispersions and emulsions. Therefore, most manu-factured foodstuffs
can be classified as food colloids, and some natural ones also
(notably milk). One of the key features of such systems is that
they require the addition of a combination of surface-active
molecules and thickeners for control of their texture and
shelf-life. To achieve the requirements of consumers and food
technologists, various combinations of proteins and polysaccharides
are routinely used. The structures formed by these biopolymers in
the bulk aqueous phase and at the surface of droplets and bubbles
determine the long-term stability and rheological properties of
food colloids. These structures are determined by the nature of the
various kinds of biopolymer-biopolymer interactions, as well as by
the interactions of the biopolymers with other food ingredients
such as low-molecular-weight surfactants (emulsifiers).