Plant protein colloids in food emulsions

The shift from the use of animal protein to plant protein has been one of the most important food and nutrition trends over the past few years, due to the positive effect of plant proteins on human health, sustainability and environment. However, a significant number of plant proteins is underutilized in food preparation because of their emulsifying properties. Utilization of plant proteins as emulsion stabilizers is limited by their poor solubility. The only way insoluble proteins can be used in food applications is if they are in the form of submicron or nanoparticles. Insoluble protein particles can be synthesized by using the anti-solvent precipitation method, and can increase stability of emulsions when incorporated during emulsification. This thesis reports on studies of the stabilizing effect of insoluble protein particles on two types of emulsions, the classical oil-in-water emulsions and the next generation water-in-water emulsions. Water-in-water emulsions have the potential application as oil-free emulsions.