Stabilization of carbon dioxide-in-water emulsions by proteins.
At CO2 pressures between 40 and 100 bar, we have succeeded in creating very stable carbon dioxide-in-water emulsions using a relatively inexpensive and innocuous protein (principally beta-lactoglobulin) as the sole emulsifying agent.
Food Colloids Group, Procter Department of Food Science, University of Leeds, Leeds, UKLS2 9JT. b.s.murray@food.leeds.ac.uk
Brent S
BS
Murray
Eric
E
Dickinson
Daniel A
DA
Clarke
Christopher M
CM
Rayner
D000818:Animals; D002245:Carbon Dioxide / Q000737:chemistry*; D002364:Caseins / Q000737:chemistry*; D002417:Cattle; D004655:Emulsions / Q000737:chemistry; D007782:Lactoglobulins / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
D002364:Caseins; D004655:Emulsions; D007782:Lactoglobulins; D014867:Water; D002245:Carbon Dioxide; D012710:Serum Albumin, Bovine