The emulsion stabilizing properties of a variety of food protein products in relation to their water (WAC) and oil (OAC) uptakes and the viscosity of the external phase were investigated. Protein products were treated as two entities for regression analysis. Emulsion instability of protein products with a lipophilic water‐oil absorption index could be explained and accurately predicted on the basis of the WAC, OAC, and viscosity. Emulsion instability of protein products with a hydrophilic water‐oil absorption index could be predicted using WAC and viscosity. High WAC, OAC, and viscosity of protein products were associated with optimum stabilizing properties.
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Elizalde et al. (1988) studied this question.