Interfacial characteristics of food emulsifiers (proteins and lipids) at the air-water interface

Factors affecting the interfacial characteristics (structure, stability, interfacial rheology, molecular diffusion, and rate of film formation) of food emulsifiers (polar lipids and proteins) at the air-aqueous phase interface are reviewed. The effect of interfacial and aqueous phase (water, and aqueous solutions of ethanol, glycerol, sugars, electrolytes, and pH) compositions have been analyzed as variables. Many measurement methods—such as tensiometry (Wilhelmy plate and pendant drop methods), and Langmuir- and Wilhelmy-type film balances—have been used in the experiments. The effect of the interfacial, aqueous phase composition, and operational conditions (surface density, surface pressure, and temperature) of food emulsifiers (lipids and proteins) at the air-aqueous phase interface are discussed.