Emulsifying properties

The emulsifying properties of a protein corresponds to its capacity to stabilise oil and water systems. It is measured by preparing an emulsion in standard conditions (protein content, oil / water ratio, pH…) and measuring the size distribution of oil droplets after preparation and during storage. A good emulsifier is able to produce a fine emulsion stable over time. Emulsifiers are used in many food systems, for example plant-based beverages, sausages and desserts.