Adsorption of protein and the stability of emulsions

Emulsions (specifically oil-in-water emulsions) are important elements in the formulation of foods, and therefore have to be prepared in such a way as to be stable, often over long periods of time. Reactions such as aggregation or flocculation, which lead to creaming and possibly coalescence, must be avoided. This review article considers the different types of instabilities that may occur in food emulsion systems, what causes them, and how they may be controlled under some circumstances.