Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins

ABSTRACT Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorbed by the protein and total water and oil in the emulsion. The regression model derived for soy protein stabilized emulsions was suitable for predicting emulsion instability of many other protein stabilized emulsions. Knowledge of water‐and‐oil‐absorption capacity of the protein and composition of the emulsion would allow a rapid prediction of emulsion instability.