Stabilisation of modern alcohol-containing emulsions with proteins
The purpose of this project was to study the impact of three different protein systems on the physicochemical stability of alcohol-containing emulsions. Egg yolk plasma, sodium caseinate and whey protein isolate (WPI) were used for that purpose. For this reason, the solubility of the three protein systems in the presence of different levels of ethanol was first determined. Oil–in–water emulsions (