Characterization of Oil‐in‐Water Emulsions Prepared with Commercial Soy Protein Concentrate

Oil‐in‐water emulsions containing a commercial fraction of soy protein concentrate (SPC) were characterized for stability and microstructural differences. Emulsions were prepared with SPC (concentrations between 1% and 10% (w/v)) and soybean oil (10% w/w) and homogenized at 80 MPa. When SPC was added at a concentration high enough to be present in the dispersed phase, the average particle size, as determined by integrated light scattering, reached a plateau value. In addition, emulsions prepared with > 4% SPC showed increased viscosity with increasing SPC concentration. The protein formed a continuous network and emulsions were stable to creaming. Microstructural observations showed that phase separation occurred in emulsions prepared with high SPC concentrations.