The perfect hydrocolloid stabilizer: Imagination versus reality

We consider the validity of hypothetical concept perfect hydrocolloid stabilizer with particular reference to its functional role in preparation, storage, eating, and digestion biopolymer-stabilized oil-in-water food emulsions. From an equilibrium theoretical perspective, it is demonstrated that optimum macromolecular ingredient a soluble hydrophilic block copolymer low net charge containing strongly adsorbing hydrophobic groups located single localized region. dynamic colloidal ideal emulsifier/stabilizer sufficiently flexible adsorb rapidly at interface, leading thick, coherent interfacial film, which resilient catastrophic structural failure. The associated smooth mouthfeel as consequence relatively high viscosity saliva-interacting lubricant thin films between oral surfaces. It acts pharmacokinetically through resilience proteolytic gastric by promotion diffusive barrier lipolytic enzymes within small intestine. glycaemic response retards emptying gelling under acidic conditions, affects lipid kinetics binding lipases and/or chelating bile salts. As dietary fibre, generates viscosity, highly fermentable, binds gut-beneficial compounds. Although we accept implausibility species being able satisfy all these separate requirements full, are opinion most significant desirable characteristics consistent generic stabilizing some kind protein–polysaccharide conjugate, complex, or microgel structure.