Ostwald ripening of protein-stabilized emulsions: effect of transglutaminase crosslinking

Ostwald ripening in n-alkane oil-in-water emulsions stabilized by sodium caseinate at neutral pH has been studied by monitoring time-dependent changes in the number-average droplet diameter and the droplet-size distribution. In qualitative agreement with theory, the destabilization rate has been shown to increase with reduction of the n-alkane chain length and on addition of ethanol to the aqueous phase. Replacement of caseinate by β-lactoglobulin also leads to improved stability, but addition of calcium ions does not. The potential use of transglutaminase-induced crosslinking of adsorbed protein as a way of inhibiting the Ostwald ripening of caseinate-stabilized emulsions has been examined. It is shown that enzymic crosslinking before emulsification can lead to a modest reduction in the coarsening rate at long storage times. Crosslinking of caseinate after emulsification produces enhanced stability at short times, but there is a catastrophic loss of stability at long times due to droplet coalescence.     

Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin

The influence of environmental conditions (pH, NaCl, CaCl2, and temperature) on the properties and stability of oil-in-water (O/W) emulsions containing oil droplets surrounded by one-, two-, or three-layer interfacial membranes has been investigated. Three oil-in-water emulsions were prepared with the same droplet concentration and buffer (5 wt % corn oil, 5 mM phosphate buffer, pH 6) but with different biopolymers: (i) primary emulsion: 0.5 wt % beta-Lg; (ii) secondary emulsion: 0.5 wt % beta-Lg, 0.1 wt % iota-carrageenan; (iii) tertiary emulsion: 0.5 wt % beta-Lg, 0.1 wt % iota-carrageenan, 0-2 wt % gelatin. The secondary and tertiary emulsions were prepared by electrostatic deposition of the charged biopolymers onto the surfaces of the oil droplets so as to form two- and three-layer interfacial membranes, respectively. The stability of the emulsions to pH (3-8), sodium chloride (0-500 mM), calcium chloride (0-12 mM), and thermal processing (30-90 degrees C) was determined. We found that multilayer emulsions had better stability to droplet aggregation than single-layer emulsions under certain environmental conditions and that one or more of the biopolymer layers could be made to desorb from the droplet surfaces in response to specific environmental changes (e.g., high salt or high temperature). These results suggest that the interfacial engineering technology used in this study could lead to the creation of food emulsions with improved stability to environmental stresses or to emulsions with triggered release characteristics.     

Effect of Emulsification Method on the Properties of Lecithin‐ and PGPR‐Stabilized Water‐in‐Oil‐Emulsions

Water‐in‐oil (w/o) emulsions were prepared with phosphatidylcholine‐depleted lecithin or polyglycerol polyricinoleate (PGPR) as emulsifying agents. The effect of different laboratory emulsification devices and the effect of sodium chloride on particle size distribution, coalescence stability, and water droplet sedimentation were investigated. The properties of lecithin‐stabilized w/o emulsions were found to depend more strongly on the emulsifying method than those prepared with PGPR. The rotor‐stator system was not suitable for preparing stable w/o emulsions with lecithin. Whereas the addition of salt was essential to achieve coalescence‐stable emulsions prepared with PGPR, the presence of NaCl favored the coalescence of water droplets and phase separation in emulsions containing lecithin.     

Effect of thermal treatment, ionic strength, and pH on the short-term and long-term coalescence stability of beta-lactoglobulin emulsions

We present experimental results about the effects of thermal treatment, ionic strength, and pH on the protein adsorption and coalescence stability of freshly prepared (2 h after emulsification) and 6-day-stored emulsions, stabilized by the globular protein beta-lactoglobulin (BLG). In all emulsions studied, the volume fraction of the dispersed soybean oil is 30% and the mean drop diameter is d(32) approximately 40 microm. The protein concentration, C(BLG), is varied between 0.02 and 0.1 wt %, the electrolyte concentration, C(EL), between 1.5 mM and 1 M, and pH between 4.0 and 7.0. The emulsion heating is performed at 85 degrees C, which is above the denaturing temperature of BLG. The results show that, at C(BLG) > or = 0.04 wt %, C(EL) > or = 150 mM, and pH > or = 6.2, the heating leads to higher protein adsorption and to irreversible attachment of the adsorbed molecules, which results in enhanced steric repulsion between the protein adsorption multilayers and to higher emulsion stability. At low electrolyte concentration, C(EL) < or = 10 mM, the emulsion stability is determined by electrostatic interactions and is not affected significantly by the emulsion heating. The latter result is explained by electrostatic repulsion between the adsorbed protein molecules, which keeps them separated from each other and thus precludes the formation of disulfide covalent bonds in the protein adsorption layer. The coalescence stability of heated and nonheated emulsions is practically the same and does not depend on C(EL), when pH is around the isoelectric point (IEP) of the protein molecules. This is explained with the adsorption of uncharged BLG molecules, in compact conformation, which stores the reactive sulfhydryl groups hidden inside the molecule interior, thus preventing the formation of covalent intermolecular bonds upon heating. We studied also the effect of storage time on the stability of heated and nonheated emulsions. The stability of nonheated emulsions (C(BLG) = 0.1 wt %, C(EL) > or = 150 mM, and pH = 6.2) significantly decreases after 1 day of storage (aging effect). In contrast, no aging effect is observed after emulsion heating. FTIR spectra of heated and nonheated, fresh and aged emulsions suggest that the aging effect is caused by slow conformational changes of the protein molecules in the adsorption layer, accompanied with partial loss of the ordered secondary structure of the protein and with the formation of lateral noncovalent bonds (H-bonds and hydrophobic interactions) between the adsorbed molecules. After thermal treatment of the BLG emulsions, the molecules preserve their original secondary structure upon storage, which eliminates the aging effect.     

利用酯化淀粉和油酸甲酯制备高效氯氟氰菊酯水乳剂

以辛烯基琥珀酸淀粉钠和油酸甲酯分别为替代乳化剂和溶剂,采用浓缩乳化法制备了高度稳定的2.5％高效氯氟氰菊酯水乳剂,通过测定乳液油滴粒径分布,结合乳液外观研究了乳化方法、预处理液中辛烯基琥珀酸淀粉钠质量分数、转速和剪切时间等工艺条件对乳液稳定性的影响.研究结果表明,辛烯基琥珀酸淀粉钠对油酸甲酯具有较好乳化效果,以其为乳化剂可制备高度稳定的2.5％高效氯氟氰菊酯水乳剂,油滴平均粒径在1.2 μm左右,且加速试验[即(54±2)℃密封14 d]和常温储存6个月后平均粒径仅增长了0.1～0.3μm,外观无变化;采用浓缩乳化法且预处理液中辛烯基琥珀酸淀粉钠质量分数在15％～25％时乳液稳定性较好,提高转速可降低油滴平均粒径,但对乳液均一性无显著影响,延长剪切时间对油滴平均粒径影响不大,但有利于提高乳液均一性;辛烯基琥珀酸淀粉钠为乳化剂制备的高效氯氟氰菊酯水乳剂稳定性优于常规水乳剂.     

Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes

An oil-in-water emulsion (5 wt% corn oil, 0.5 wt% beta-lactoglobulin (beta-Lg), 0.1 wt% iota-carrageenan, 5 mM phosphate buffer, pH 6.0) containing anionic droplets stabilized by interfacial membranes comprising of beta-lactoglobulin and iota-carrageenan was produced using a two-stage process. A primary emulsion containing anionic beta-Lg coated droplets was prepared by homogenizing oil and emulsifier solution together using a high-pressure valve homogenizer. A secondary emulsion containing beta-Lg-iota-carrageenan coated droplets was formed by mixing the primary emulsion with an aqueous iota-carrageenan solution. The stability of primary and secondary emulsions to sodium chloride (0-500 mM), calcium chloride (0-12 mM), and thermal processing (30-90 degrees C) were analyzed using zeta-potential, particle size and creaming stability measurements. The secondary emulsion had better stability to droplet aggregation than the primary emulsion at NaCl 相似文献   

Effects of electrolyte concentration and pH on the coalescence stability of beta-lactoglobulin emulsions: experiment and interpretation

Experimental results are presented about the effects of ionic strength and pH on the mean drop-size after emulsification and on the coalescence stability of emulsions, stabilized by a globular protein beta-lactoglobulin (BLG). The mean drop-size is determined by optical microscopy, whereas the coalescence stability is characterized by centrifugation. In parallel experiments, the zeta-potential and protein adsorption on drop surface are determined. The experiments are performed at two different BLG concentrations, 0.02 and 0.1 wt%. The electrolyte concentration in the aqueous phase, C(EL), is varied between 1.5 mM and 1 M, and pH is varied between 4.0 and 7.0. The experiments show that the mean drop-size after emulsification depends slightly on C(EL), at fixed protein concentration and natural pH = 6.2. When pH is varied, the mean drop-size passes through a maximum at fixed protein and electrolyte concentrations. A monolayer protein adsorption is registered in the studied ranges of C(EL) and pH at low BLG concentration of 0.02 wt%. In contrast, a protein multilayer is formed at higher BLG concentration, 0.1 wt%, above a certain electrolyte concentration (C(EL) > 100 mM, natural pH). The experimental results for the emulsion coalescence stability are analyzed by considering the surface forces acting between the emulsion drops. The electrostatic, van der Waals, and steric interactions are taken into account to calculate the barriers in the disjoining pressure isotherm at the various experimental conditions studied. The comparison of the theoretically calculated and the experimentally determined coalescence barriers shows that three qualitatively different cases can be distinguished. (1) Electrostatically stabilized emulsions, with monolayer protein adsorption, whose stability can be described by the DLVO theory. (2) Sterically stabilized emulsions, in which the drop-drop repulsion is created mainly by overlapping protein adsorption multilayers. A simple theoretical model is shown to describe emulsion stability in these systems. (3) Sterically stabilized emulsions with a monolayer adsorption on drop surface.     

Effect of process parameters and methylcellulose supplementation on the properties of n-undecane emulsions

Study was made on the influence of processing parameters on droplet size during emulsification with an Ultra-Turrax homogenizer. Emulsions of undecane in water, stabilized with nonionic Igepals, were prepared at the optimum hydrophilic-lipophilic balance (HLB) of 11.5 and oil-to-water (O/W) ratio of 5/95; the sizes of emulsion droplets were measured at intervals from the commencement of emulsification. Results showed that the optimum emulsification conditions, as pertaining to minimum particle size, arose at 13 400 rpm and 20 minutes of Ultra-Turrax treatment. Additionally, effects exerted by the presence of methylcellulose, time and storage temperature on the emulsions were determined. Emulsions prepared at the optimal processing parameters revealed that the smallest particle sizes (lower than 200 nm) and the best emulsion stability were demonstrated at the oil/water ratios of 3/97 and 5/95, with 3% surfactant content, an HLB value of 10 to 11 and the storage temperature of 25°C, irrespective of the content of methylcellulose.     

Characterization of O/W emulsions of carotenes in blackberry juice performed by ultrasound and high-pressure homogenization

Carotene compounds are a group of natural pigments with potential applications in the food industry for their antioxidant activity, but due to their physicochemical instability and incompatibility with many food matrices, different technologies have been employed, such as emulsification, to improve stability and compatibility. Therefore, the physicochemical stability and antioxidant activity of carotene oil-in-water (O/W) emulsions were studied, using carotene compounds extracted from carrot as the oil phase and blackberry juice as the continuous phase. The effect of different factors on the stability of the emulsion – the relative concentration of the dispersed phase, the hydrophilic-lipophilic balance (HLB), the surfactant concentration, and the emulsification method – was assessed using surface response analysis. The emulsion with the best properties was obtained in the phase ratio 2:8 (v/v) with 6% surfactant and an HLB of 16.7. The ultrasound method produced emulsions with higher antioxidant stability and lower carotene degradation rates than those prepared by high pressure, when compared after 60 days of storage at 25°C. This study allowed the development of a stable emulsion with antioxidants in each of the phases of the emulsion that could be incorporated into several types of food products to produce functional foods.     

Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7

The influence of surface and thermal denaturation of adsorbed beta-lactoglobulin (beta-Lg) on the flocculation of hydrocarbon oil droplets was measured at pH 3 and compared with that at pH 7. Oil-in-water emulsions (5 wt % n-hexadecane, 0.5 wt % beta-Lg, pH 3.0) were prepared that contained different levels of salt (0-150 mM NaCl) added immediately after homogenization. The mean particle diameter (d43) and particle size distribution of diluted emulsions were measured by laser diffraction when they were either (i) stored at 30 degrees C for 48 h or (ii) subjected to different thermal treatments (30-95 degrees C for 20 min). In the absence of salt, little droplet flocculation was observed at pH 3 or 7 because of the strong electrostatic repulsion between the droplets. In the presence of 150 mM NaCl, a progressive increase in mean particle size with time was observed in pH 7 emulsions during storage at 30 degrees C, but no significant change in mean particle diameter with time (d43 approximately 1.4 +/- 0.2 microm) was observed in the pH 3 emulsions. Droplet aggregation became more extensive in pH 7 emulsions containing salt (added before thermal processing) when they were heated above 70 degrees C, which was attributed to thermal denaturation of adsorbed beta-Lg leading to interdroplet disulfide bond formation. In contrast, the mean particle size decreased and the creaming stability improved when pH 3 emulsions were heated above 70 degrees C. These results suggest that the droplets in the pH 3 emulsions were weakly flocculated at temperatures below the thermal denaturation temperature of beta-Lg (T < 70 degrees C) but that flocs did not form so readily above this temperature, which was attributed to a reduction in droplet surface hydrophobicity due to protein conformational changes. The most likely explanation for the difference in behavior of the emulsions is that disulfide bond formation occurs much more readily at pH 7 than at pH 3.     

Factors affecting the stability of O/W emulsion in BSA solution: stabilization by electrically neutral protein at high ionic strength

Bovine serum albumin (BSA) was used as an emulsifier to disperse corn oil in aqueous media with various protein concentration, pH, and ionic strength. Quantitative estimation was made on the homogenizing activity of BSA and dispersion stability of oil particles by measuring particle size, turbidity, and creaming rate. Dispersion stability strongly depended on pH and became a minimum around pH 5.0 which was the isoelectric point of BSA. The interfacial tension between BSA solution and corn oil was minimized at pH 5.0. Interesting results were obtained concerning the ionic-strength dependence of stability. When the ionic strength was set below 30 mM, the emulsions became more stable with the increase of BSA concentration at pH 6.7 but the opposite behavior (enhanced destabilization) was confirmed at pH 5.0 with the BSA content. In high ionic strength conditions (ca. > or = 80 mM NaCl), however, BSA-stabilized emulsions became fairly stable even at pH 5.0. These results suggested that BSA molecules having no net charge induced some attractive interactions (e.g., bridging or depletion) in low ionic strength but steric stabilization in high ionic strength, respectively.     

Double Emulsions Stabilized by Xanthan in the Absence of Hydrophilic Surfactant

The preparation of double water-in-oil-in-water (W/O/W) emulsions containing xanthan gum (XG) in the absence of hydrophilic surfactant was investigated. The emulsions were prepared by the two-step emulsification process. The stability of these systems was evaluated through the evaluation of physicochemical and rheological properties. Microscopic observations in combination with particle size analysis were also performed. The obtained results show that it is possible to prepare stable double emulsions with a single polysaccharide by using the indirect process. The stability depends on the viscosity of the continuous phase and hence the concentration of XG. The apparent viscosity of the emulsions increased with the increase of XG concentration. Particle size analysis shows that the droplet sizes are directly related to XG concentration.     

Emulsifying potency of new amino acid-type surfactant (II): stable water-in-oil (W/O) emulsions containing 85 wt% inner water phase

The ternary phase diagram for N-[3-lauryloxy-2-hydroxypropyl]-L-arginine L-glutamate (C12HEA-Glu), a new amino acid-type surfactant, /oleic acid (OA)/water system was established. The liquid crystal and gel complex formations between C12HEA-Glu and OA were applied to a preparation of water-in-oil (W/O) emulsions. Stable W/O emulsions containing liquid paraffin (LP) as the oil and a mixture of C12HEA-Glu and OA as the emulsifier were formed. The preparation of stable W/O emulsions containing 85 wt% water phase was also possible, in which water droplets would be polygonally transformed and closely packed, since the maximum percentage of inner phase is 74% assuming uniformly spherical droplets. Water droplets would be taken into the liquid crystalline phase (or the gel complex) and the immovable water droplets would stabilize the W/O emulsion system. The viscosity of emulsions abruptly increased above the 75 wt% water phase (dispersed phase). The stability of W/O emulsions with a lower weight ratio of OA to C12HEA-Glu and a higher ratio of water phase was greater. This unusual phenomenon may be related to the formation of a liquid crystalline phase between C12HEA-Glu and OA, and the stability of the liquid crystal at a lower ratio of oil (continuous phase). W/O and oil-in-water (O/W) emulsions containing LP were selectively prepared using a mixture of C12HEA-Glu and OA since the desirable hydrophile-lipophile balance (HLB) number for the emulsification was obtainable by mixing the two emulsifiers.     

部分析因法分析油包水型聚乙烯亚胺水溶液/石蜡乳液的稳定性

聚乙烯亚胺(PEI)及其乳状液被广泛用于酶固定化、基因治疗、污水处理等领域。 为提高PEI乳状液的稳定性,促进其应用,本文采用部分析因试验法考察了影响PEI水溶液/石蜡乳状液(W/O)稳定性的主因素和各因素间交互作用。 结果表明,乳化剂用量和PEI的水相质量分数是影响PEI水溶液/石蜡乳液稳定性的主因素。 PEI的水相质量分数和油/水体积比的交互作用最显著。 优化后,制备最稳定的PEI水溶液/石蜡乳状液(W/O)的条件是:m(Span-80):m(Tween-80)=6:1,PEI的水相质量分数为5%,乳化剂用量为0.07 g/mL,V(石蜡):V(PEI水溶液)=6:4,均质时间为3 min,转速为6000 r/min。 在优化条件下制备的PEI水溶液/石蜡乳状液在放置7 d后乳状液的外观无明显变化,这表明所制备的PEI水溶液/石蜡乳状液具有良好的稳定性。     

Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.     

Fabrication of core/shell hybrid organic–inorganic polymer microspheres via Pickering emulsion polymerization using laponite nanoparticles

Oil-in-water (o/w) emulsions of styrene, as monomer oil in water, were achieved successfully via Pickering emulsification with laponite nanoparticles as the sole inorganic stabilizers. The formed emulsions showed excellent stability not only against droplets coalescence (before polymerization) but also against microparticles coagulation (after polymerization). Generally, the number of composite polystyrene microparticles (PS) increased and their sizes decreased with the content of solid nanoparticles used in stabilizing the precursor o/w emulsions. This is consistent with the formation of rigid layer(s) of the inorganic nanoparticles around the PS microparticles thus a better stability was achieved. The composite microparticles were characterized using various techniques such as surface charge, stability, transmission electron microscope (TEM), scanning electron microscope (SEM) and Fourier transform infra-red (FT-IR). Coating films of the prepared latexes were applied to flat glass surfaces and showed reasonable adhesion compared to PS latex particles prepared with conventional surfactants. The effect of employed conditions on the features of the resulting emulsions in terms of stability and particle size has been discussed.     

离聚体水基微乳液化的研究——聚苯乙烯离聚体微乳化过程相反转的表征

以乙酰磺酸为磺化剂制备磺化度为３～１５ｍｏｌ％的磺化聚苯乙烯（ＳＰＳ）并中和成盐．在一定的温度和搅拌速率下，加水将ＳＰＳ乳化成水包油的稳定水基微乳液．用乳化过程中体系电导率和粘度的变化表征了乳化相反转过程．研究了溶剂的极性和离子含量对聚苯乙烯离聚体溶液可乳化性和乳化过程及乳液稳定性的影响．     

Silica particle-stabilized emulsions of silicone oil and water: aspects of emulsification

A study of the emulsification of silicone oil and water in the presence of partially hydrophobic, monodisperse silica nanoparticles is described. Emulsification involves the fragmentation of bulk liquids and the resulting large drops and the coalescence of some of those drops. The influence of particle concentration, oil/water ratio, and emulsification time on the relative extents of fragmentation and coalescence during the formation of emulsions, prepared using either batch or continuous methods, has been investigated. For batch emulsions, the average drop diameter decreases with increasing particle concentration as the extent of limited coalescence is reduced. Increasing the oil volume fraction in the emulsion at fixed aqueous particle concentration results in an increase in the average drop diameter together with a dramatic lowering of the uniformity of the drop size distribution as coalescence becomes increasingly significant until catastrophic phase inversion occurs. For low oil volume fractions (phi(o)), fragmentation dominates during emulsification since the mean drop size decreases with emulsification time. For higher phi(o) close to conditions of phase inversion, coalescence becomes more prevalent and the drop size increases with time with stable multiple emulsions forming as a result.     

The Relation Between Phase Behavior and Formation of Narrow Size Distribution W/O Emulsions

Water-in-oil (W/O) emulsions of the water/C₁₂E₅/isooctanol/isooctane system have been prepared at 25° C. Phase behavior studies of the system with constant (2.5 and 6 wt.%) isooctanol concentration showed that the surfactant becomes more lipophilic with the increase in the alkanol concentration. Emulsification was carried out using four low-energy emulsification methods using the slow addition of one or various components to the rest of them, with gentle agitation. Emulsions with low-polydis-persity were obtained when the emulsification process started with a single lamellar liquid crystalline phase. If in addition to a lamellar liquid crystalline phase, other phases, such as excess water phase, were initially present, emulsions with intermediate polydispersity were produced. When a lamellar liquid crystalline phase was not involved and the spontaneous natural curvature of the surfactant was not changed during emulsification, highly polydisperse emulsions were obtained.     

Emulsification using micro porous glass (MPG): surface behaviour of milk proteins

To investigate the emulsifying properties and adsorption behaviour of high molecular amphiphilic substances such as proteins, it is important to maintain the native status of the used samples. The new method of micro porous glass (MPG) emulsification could offer an opportunity to do this because of the low shear forces. The oil-in-water emulsions were produced by dispersing the hydrophobic phase (liquid butter fat or sunflower oil) through the MPG of different average pore diameters (d_p=0.2 or 0.5 μm) into the flowing continuous phase containing the milk proteins (from reconstituted skim milk and buttermilk). The emulsions were characterised by particle size distribution, creaming behaviour and protein adsorption at the hydrophobic phase. The particle size distribution of protein-stabilised MPG emulsions is determined by the pore size of MPG, the velocity of continuous phase (or wall shear stress σ_w) and the transmembrane pressure. A high velocity of =2 m s⁻¹ (σ_w=13.4 Pa) and low pressure (pressure of disperse phase slightly exceeded the critical pressure Δp_TM=4.5 bar of 0.2 μm-MPG) led to the smallest droplet diameter. As a consequence of average droplet diameters of d₄₃>3.5 μm creaming was observed without centrifugation in all MPG emulsions after 24 h, but no coalescence of the oil droplets occurred. The study of protein adsorption showed that the MPG emulsification at low shear forces resulted in lower protein load values (2.5±0.5 mg m⁻²) than pressure emulsification (11.5±1.0 mg m⁻²). In addition, the various emulsification conditions (MPG or pressure homogenization) led to differences in the relative proportions of casein fractions, whey proteins and milk fat globule membranes (MFGM) at the fat globule surfaces.