Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

High pressure homogenization (HPH) is a novel non-thermal preservation technology, which can improve the microbiological quality of products without affecting their stability. The main objective of this paper is to study the influence of different HPH treatments on the structure of a sauce (an egg/dairy emulsion), in order to obtain the higher physicochemical stability. The oil-in-water emulsion was stable up to 100 MPa with the oil droplets surrounded by several layers of natural emulsifiers. Critical pressures, between 150 and 250 MPa, produced a destabilization of the emulsion thus causing a separation of phases. A coalescence phenomenon progressively occurred when pressure increased. This phenomenon was due to the loss of the natural emulsifier barrier. Changes on the electrophoretic pattern were also observed at high pressure levels, showing an insolubilization of proteins. Lipid fraction was observed to be chemically stable after the HPH treatment.     

Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins

In this study the physical properties of plant-based cream emulsion using various plant-proteins and homogenisation pressures were investigated. Three plant proteins (soy protein isolate-SPI, faba protein isolate-FBI, and pea protein isolate-PPI) at 2, 3 and 4% (w/w) concentrations were emulsified with 36% plant-fat (a mixture of palm oil, sunflower oil and monodiglyceride) and passed through two-stage homogenisation pressures at 25/5, 10/4, and 7/3 MPa. Increasing homogenisation pressure and protein content reduced the fat globule size as observed in microstructure images but increased the particles size (D[4,3]) in emulsion. All emulsions had high zeta potential values (−25 to −49 mV) suggesting stable emulsions with a firm and thick consistency. The friction coefficient of creams with PPI was significantly lower than SPI and FBI, indicating better lubrication properties. The results obtained suggests the ability to produce stable plant-based cream from plant-based proteins and fat that can replace the dairy cream.     

Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time

The aim of this study was to compare the efficiency of three different food‐grade emulsifiers to form and stabilise an orange oil‐in‐water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1% w/w, 1.88 ± 0.01 μm) followed by sodium caseinate (10% w/w, 2.14 ± 0.03 μm) and gum arabic (10% w/w, 4.10 ± 0.24 μm). The long‐term stability of the concentrated beverages was monitored using Turbiscan analysis. The Turbiscan stability indices after 4 weeks of storage followed the order: Tween 80 (1.70 ± 0.08) < gum arabic (4.83 ± 0.53) < sodium caseinate (6.20 ± 1.56). The protein emulsifier was more capable to control the oxidation process, and this was attributed to the excess amount of emulsifier present in the aqueous phase. This study provides useful insights into the formulation of flavour emulsions by the beverage industry.     

Effect of modified Acacia gum (SUPER GUM™) on the stabilization of coconut o/w emulsions

Two modified Acacia gums, the already tested SUPER GUM? EM2 and the new EM10, were used as combined emulsifiers and stabilizers in coconut oil model emulsions. The properties of gum solutions as well as those of the emulsions were examined. The gum solutions were completely mechanically stable during high-pressure homogenization; therefore, the gum could be added to the emulsion prior to high-pressure treatment. The emulsions were prepared by a small-scale rotor-stator process and by high-pressure homogenization, respectively. Droplet size, stability and rheological properties of the emulsions were examined. As expected, the high-pressure process was very effective. The emulsions made with both modified gums had a droplet size below 1 μm and were completely stable for at least 7 weeks at up to 30 °C. The new SUPER GUM? EM10 was more efficient as an emulsifier than EM2; the droplet size distribution was more homogenous. All emulsions proved to be low-viscous and nearly Newtonian liquids. It can be concluded that the emulsion stability was mainly a result of the excellent emulsifying properties and not of an additional thickening effect of the gums. The modified Acacia gums can be recommended as an emulsifier and stabilizer for application in different food products, preferably in low-viscous emulsions such as coconut milk drinks or other beverages.     

南瓜籽油乳液的制备及稳定性

采用高压均质法,以乳清分离蛋白为乳化剂制备南瓜籽油乳液,对均质压力、均质次数、乳化剂添加量以及南瓜籽油质量分数对南瓜籽油乳液粒径、多分散系数（PDI）、Zeta电位和分光比（SRI,800 nm下吸光度与400 nm下吸光度的比值）的影响进行考察,并研究了南瓜籽油乳液的稳定性。结果表明：南瓜籽油乳液的最佳制备工艺条件为均质压力50 MPa、均质次数5次、乳化剂添加量2.5%、南瓜籽油质量分数10%,在最佳工艺条件下,南瓜籽油乳液的粒径为（213.33±5.60）nm,PDI 为0.215±0.002,Zeta电位为（-5680±0.66）mV,SRI为 0.27±0.02;在15 d的室温储藏期间内南瓜籽油乳液具有较好的物理稳定性和较高的氧化稳定性。     

Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study

In this study, we evaluated the effects of high hydrostatic pressure (HHP) and high pressure homogenization (HPH) treatments on the physicochemical, functional, and structural properties of dietary fibers (DFs) obtained from purple-fleshed potatoes. DFs subjected to HHP and HPH exhibited increased content of soluble dietary fiber. HHP and HPH treatments did not improve water holding capacity, but increased oil holding and swelling capacities, and emulsion activity and stability. DFs treated with HPH showed the increased antioxidant activities (DPPH 0.89, ABTS 2.65, FRAP 3.39 mg Trolox/g DF), content of total phenol, and α-glucosidase inhibition (98.3%). HHP and HPH treatments changed monosaccharide compositions and structural characteristics of DFs. Therefore, DFs from purple-fleshed potatoes could be used as a fiber-rich ingredient in functional foods, and HPH was more useful in the modification of dietary fiber than HHP at the same treatment conditions.Industrial relevance: This article deals with the modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with HHP and HPH treatments. Results suggest that HPH treated dietary fiber showed a higher ratio of soluble fraction, increased physicochemical and functional properties than HHP at 200 MPa. There outcomes could help the food industry identify the optimal high pressure processing type to improve physicochemical and functional properties of dietary fiber.     

Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization

The rheological behavior of corn oil emulsions prepared by high pressure homogenization (HPH) was investigated. Coarse emulsions of corn oil (10-30 g oil/100 g emulsion) in casein dispersions containing 0.5-3.5 g micellar casein/100 g casein dispersion in an oil-free basis were homogenized at 0-300 MPa. Flow behavior under continuous increasing (0-150 s⁻¹) or decreasing (150-0 s⁻¹) shear rate was tested. Emulsions that showed macroscopic change in consistency were tested for viscoelasticity (G′). Homogenization of emulsions with low oil concentration (10 g/100 g) resulted in Newtonian behavior for all treatment pressures. The rheological behavior of emulsions with higher oil concentration (30 g/100 g) was dependent on casein concentration in the aqueous phase and varied from Newtonian to shear thinning. Homogenization pressures between 20 and 100 MPa induced the formation of a gel-like structure possibly through pressure-induced interactions between caseins surrounding adjacent droplets.     

Using high-pressure homogenization as a potential method to pretreat soybean protein isolate: Effect on conformation changes and rheological properties of its acid-induced gel

This study evaluated the conformational changes and rheological properties of acid-induced gels of insoluble soybean protein isolate (SPI) pretreated with high-pressure homogenization (HPH) under different pressure and cycles. Results showed that HPH pretreatment destroyed the spatial structure of the insoluble SPI, significantly decreased the particle size of the SPI dispersion, and increased the SH content. Through the characterization of its acid-induced gelation product, the best ability to withstand small strains (< 3%) of gel was found in a single HPH cycle under 100 MPa. The SPI gels with a relatively compact structure transformed from strain stiffening to strain softening with the strain increased, and it provided satisfactory stability to withstand large-amplitude oscillatory shear in three-time HPH cycles under 100 MPa. Meanwhile, SPI gels exhibited a more chaos spatial topology network after HPH pretreatment through fractal analysis, and the gels eventually exhibited “soft gel” and shear-thinning behavior with HPH pretreatment. This provides an evidence for the beneficial effect of HPH on the structural homogenization and subsequent gel formation stability of protein gels, and explores its potential applications in the food industry.     

Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes

The objective of this study was to develop an oil in water (o/w) emulsion using modified oat bran (MOB). Test emulsions containing 5% rapeseed oil were prepared by varying the content of MOB and maintaining the solid content constant (20%) by using corn syrup solids (DE34) as filler. A central composite (CC) design was applied as a tool to obtain a stable and low viscosity emulsion. The effect of concentration of MOB, homogenization pressure and homogenization time on the emulsion stability (at 25 °C for 26 h), viscosity and particle size were determined. The concentration of MOB in the recipe significantly influenced the emulsion properties whereas the homogenization pressure and the homogenization time had no statistically significant influence on the emulsion properties. Further experiments, however, showed that increasing the homogenization pressure decreased the emulsion viscosity. Emulsions prepared using a MOB concentration of 1.55% and homogenized at 60 MPa for 10 min, exhibited excellent stability, low viscosity, small enough mean particle size and narrow particle size distribution. Modified oat bran containing deamidated oat protein possesses an excellent capability to form stable emulsions which might be suitable for microencapsulation.     

High pressure versus heat treatments for pasteurisation and sterilisation of model emulsions

Heat treatments can have considerable influence on the droplet size distribution of oil-in-water emulsions. In the present study, high-pressure (HP) pasteurisation and sterilisation were evaluated as alternatives for heat preservation of emulsions. HP conditions used were 600 MPa, 5 min, room temperature and 800 MPa, 5 min, 80 °C initial temperature, 115 °C maximum temperature for HP pasteurisation and HP sterilisation respectively. The effects on droplet size of these conditions were compared to heat treatments for whey protein isolate (WPI) and soy protein isolate (SPI) emulsions at two pH values and two ionic strengths. For WPI, also the effect of protein in the bulk phase was evaluated.Both HP and heat pasteurisation treatments resulted in similar or slightly decreased average droplet sizes compared to the untreated samples. For neutral SPI emulsions, heat sterilisation increased the average droplet size from 1.6 μm to 43.7 μm, while HP sterilisation resulted only in a small increase towards an average droplet size of 2.1 μm. The neutral WPI emulsions, except those with a high ionic strength, gave similar results with respect to the droplet size, showing that for neutral pH WPI or SPI emulsions HP sterilisation is preferable above heat sterilisation. Concerning the low pH WPI emulsions, the droplet sizes were unaffected after both heat and HP sterilisation.Industrial relevanceHeat pasteurisation and sterilisation are effective treatments to preserve food products that are based on emulsions with respect to microbial safety. However, heat treatments can negatively affect emulsion stability. Currently, in addition to high pressure at room temperature, high-pressure treatments at elevated temperature received a great deal of interest to achieve sterilised products. This study evaluated the effects of both heat and high-pressure pasteurisation and sterilisation on droplet size of whey protein isolate and soy protein isolate emulsions. It was shown that for pasteurisation treatments, both heat and high pressure have minor effects on the droplet size of the emulsion. However, for sterilisation purposes high-pressure treatment is preferable for emulsion at neutral pH. High-pressure sterilisation can therefore be interesting alternatives to heat treatments to preserve emulsion stability.     

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Myofibrillar proteins (MPs) of chicken breast were generally insoluble in water. The potential of high-pressure homogenization (HPH) to solubilize chicken breast MPs in water was tested. The effects of 0 psi (0.1 MPa), 10,000 psi (69 MPa), 15,000 psi (103 MPa) and 20,000 psi (138 MPa) for two passes HPH on solubility, protein profile, particle property, flow property and microstructure of MPs in water were investigated. HPH at 15,000 psi (103 MPa) could induce the suspension of MPs with small particle size species (sub-filament, oligomers or monomer structure) and high absolute zeta potential, thus enhancing the solubility, flow ability and stability without individual protein degradation. Reduction of particle size and strengthening of intermolecular electrostatic repulsion appeared to be the main reasons in solubilizing MPs in water treated with HPH.Industrial relevanceThe qualitative characteristics of meat products are closely related to the solubility of meat proteins. Myofibrillar proteins (MPs), as major part of total muscle proteins, are generally considered to be insoluble in water. The results showed that high-pressure homogenization has potential application for solubilizing MPs in water to develop new meat-based products in the food industry.     

Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers

Synthetic emulsifiers in food industries are being replaced with a customer-friendly food ingredient that is derived from biomass using sustainable green technologies. After hydrothermal liquefaction treatment, raw bagasse (21%), pith (26%), and rind portions (25%) were obtained with reduced ash contents. As aqueous extracts, with oligosaccharides and lignin residues, it was used in the preparation of oil-in-water emulsions with 5% soybean oil. Results showed that the emulsions stabilised the oil droplets with particle size between 11 and 17 µm by steric repulsion with raw bagasse-stabilised emulsion showing a better stability at 25 °C (31 days). It was demonstrated that raw bagasse extracts, without alteration, maybe a potential unconventional source for food-grade emulsifiers by integrating a versatile thermochemical conversion of waste without the use of chemicals.     

Combination of high-pressure homogenization and ultrasound improves physiochemical,interfacial and gelation properties of whey protein isolate

The main purpose of this work was to investigate the influence of high-pressure homogenization (HPH, 60, 90, and 120 MPa, three cycles) combined with ultrasound (US, 120, 360, and 600 W, 30 min) on the physiochemical, interfacial, and gelation properties of whey protein isolate (WPI). Compared with an individual application of HPH or US, a combined HPH-US treatment can further reduce average particle size (D_4,3) and turbidity of WPI, while significantly ameliorating its surface hydrophobicity, fluorescence intensity, and free sulfhydryl content. Compared with that of an untreated WPI, the emulsifying ability index (EAI) of WPI was increased by 8.54% after a 120 MPa HPH and by 7.63% after a 600 W US, whereas it increased by 13.97% after a combined treatment of 120 MPa and 600 W HPH-US. Accordingly, the foaming ability (FA) and the foaming stability (FS) were enhanced by 26.10% and 118.18% at 120 MPa and 600 W, respectively. The hardness of WPI gel was also increased by 170.45% at 120 MPa and 600 W compared to the untreated WPI. Therefore, the combination of HPH and US could make a remarkable improvement in the physicochemical functional characteristics of WPI, providing basic data support for the food industry to obtain excellent novel WPI ingredients.     

High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications

Over the last decade, conscious food consumption has been revolutionizing the food industry. The search for additives that meet concepts of naturalness, healthiness and sustainability represents one of the major challenges in food industry. The development of emulsifiers in the ionic liquid (IL) form using compounds that can be obtained from natural sources to replace conventional ones is a promising approach. In this work, we have reported the application of bio-based ILs derived from fatty acids (FAs) and choline (Ch) as novel emulsifiers to produce potential food-grade oil-in-water emulsions by pre-mixing (PM) or PM followed by high-intensity ultrasound (HIUS)-assisted process (PM + U). The effects of the type of IL, considering molecular structures of FAs (C₁₈OOH or C_18:1OOH) and vegetable oil concentration (30:70 or 70:30, oil:water ratio) to form and stabilize emulsions were evaluated. The study was focused on the following aspects: synthesis and characterization of ILs, and kinetic stability, droplet size and size distribution, optical microscopy, viscosity profile and rheological behavior of the emulsions. ILs presented high emulsifier ability, since some emulsions were stable after storage time of at least 30 days, being such stability related to the type of IL, oil concentration and emulsifying process. The observed behavior was associated to lower droplet size and/or emulsion viscosity. [Ch][C₁₈OO] presented higher emulsifier ability than [Ch][C_18:1OO], and this behavior was more evident at higher oil concentration. Emulsions obtained by PM presented phase separation after their preparation, whereas most of those prepared by PM + U were visually stable, being those containing higher oil concentration the formulations that presented higher viscoelasticity, with a gel like behavior. Therefore, bio-based ILs have promising application potential as emulsifiers, and their use to obtain high stable emulsions can be enhanced by using the HIUS technique.     

Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability

W/O/W emulsion is an emerging system in developing new functional and low-calorie food products. The aim of this study is to produce food-grade monodisperse water-in-oil-in-water (W/O/W) emulsions loaded with a hydrophilic bioactive oleuropein. W/O/W emulsions were prepared via high-pressure homogenization and subsequent microchannel (MC) emulsification. The internal aqueous phase was a 5-mM sodium phosphate buffer containing d(+)-glucose (5 wt.%) and oleuropein (0.1–0.7 wt.%). The oil phase consisted of soybean oil and tetraglycerin monolaurate condensed ricinoleic acid esters (TGCR; 3–8 wt.%). The external aqueous phase was a 5-mM sodium phosphate buffer containing d(+)-glucose (5 wt.%) and decaglycerol monolaurate (1 wt.%). Oleuropein-loaded submicron W/O emulsions with average droplet diameters as small as 0.15 μm and monomodal droplet size distributions were prepared by high-pressure homogenization when applying high TGCR concentrations of 5–8 wt.% and low oleuropein concentrations of 0.1–0.3 wt.%. Monodisperse oleuropein-loaded W/O/W emulsions with average W/O droplet diameters of around 27 μm and coefficients of variation of below 5 % were successfully prepared when using a silicon MC array plate with wide channels of 5-μm depth and 18-μm width. The monodisperse W/O/W emulsions prepared at high TGCR concentrations and low oleuropein concentrations were the most stable during 40 days of storage. The adsorption behavior of oleuropein at the internal aqueous–oil interface was relevant to W/O/W emulsions microstructure and stability. The results are believed to provide useful information for successfully preparing stable monodisperse W/O/W emulsions loaded with hydrophilic functional compounds. The surface activity of the loaded material seems to be a key parameter in optimizing the formulation of W/O/W food emulsion.     

Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield,hydrolysis and function properties of peanut proteins

Peanut protein isolate (PPI) was extracted by high-pressure homogenization (HPH) under 0.1 MPa (atmospheric pressure) and 40 or 80 MPa (high pressure). Effects of Alcalase (a proteolytic enzyme) on the enzymatic hydrolysis of PPI and the antioxidant activity of the PPI hydrolysates were investigated. The molecular weight distributions of the PPI hydrolysates were analyzed using Sephadex G-25 gel filtration chromatography while the antioxidant activities, including reducing power, 1,1-dipheny-2-picrylhydrazyl (DPPH) radical-scavenging activity and hydroxyl free radical-scavenging activity of the PPI hydrolysates were evaluated. The extraction yields of PPI by HPH under 0.1, 40 and 80 MPa were 16.84, 30.65 and 39.86%, respectively, which showed that HPH treatment improved the PPI extraction. The HPH treatment increased the degree of hydrolysis of PPI and significantly increased the reducing power and hydroxyl radical­scavenging activity. Furthermore, the molecular weight distributions of the PPI hydrolysates appeared principally over the range of 1000–5000 Da, while the HPH treatment enhanced the production of small peptides, which was in agreement with the high PPI hydrolysis degree. These results suggest that HPH treatment in combination with enzymatic hydrolysis could modify PPI properties and increase the antioxidant activities of the PPI hydrolysates.Industrial relevanceThis study was focused to evaluate the effects of high-pressure homogenization (HPH) in combination with enzymatic hydrolysis on extraction yield and enzymatic hydrolysis of PPI and antioxidant activity of the PPI hydrolysates. This study indicated the possibility of improving the availability of PPI by HPH treatment via increasing extraction yield and enzymatic hydrolysis of the PPI, which can provide a better utilization of the peanut by-product.     

Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

The effect of Ultra-High Pressure Homogenization (UHPH, 100–300 MPa) on the physicochemical properties of oil-in-water emulsions prepared with 4.0% (w/v) of soy protein isolate (SPI) and soybean oil (10 and 20%, v/v) was studied and compared to emulsions treated by conventional homogenization (CH, 15 MPa). CH emulsions were prepared with non-heated and heated (95 °C for 15 min) SPI dispersions. Emulsions were characterized by particle size determination with laser diffraction, rheological properties using a rotational rheometer by applying measurements of flow curve and by transmission electron microscopy. The variation on particle size and creaming was assessed by Turbiscan® analysis, and visual observation of the emulsions was also carried out. UHPH emulsions showed much smaller d_3.2 values and greater physical stability than CH emulsions. The thermal treatment of SPI prior CH process did not improve physical stability properties. In addition, emulsions containing 20% of oil exhibited greater physical stability compared to emulsions containing 10% of oil. Particularly, UHPH emulsions treated at 100 and 200 MPa with 20% of oil were the most stable due to low particle size values (d_3.2 and Span), greater viscosity and partial protein denaturation. These results address the physical stability improvement of protein isolate-stabilized emulsions by using the emerging UHPH technology.     

多重油脂微胶囊乳液喷雾干燥粉工艺及其理化性质

为提高膳食中脂肪酸组成多样性，本研究以多重脂肪酸组成的复合油脂（玉米油、黄油、椰子油、藻油）为芯材，麦芽糊精、乳清蛋白浓缩物、酪蛋白酸钠为主要壁材，通过微射流耦合食品乳化剂制得O/W型均匀乳液，经喷雾干燥制得粉末微胶囊，利用单因素实验结合响应面分析包埋率影响因素，优化了最佳制备工艺: 进风温度170 ℃、均质压力31 MPa、乳化剂添加量0.3%，该产品的油脂包埋率高达85.75%。红外光谱（FTIR）分析证实油脂通过微胶囊得到了较好包埋，扫描电镜（SEM）图像显示产品表面虽略有凹陷但是结构致密完整。实验发现产品粉末的复原乳液液滴平均粒径为241.8 nm，zeta电位为-33.1 mV，显示该产品具有良好的复溶性与稳定性；激光共聚焦扫描显微镜（CLSM）发现油脂完整包埋且可均匀悬浮，显示微胶囊复原乳中油脂的保护效果好。     

Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect

The combined effects of high-pressure homogenization (HPH) and inherent increase in temperature on the survival of Lactobacillus plantarum and Listeria innocua were studied in orange juice. L. innocua was found to be very sensitive to HPH processing, and combination of 110 MPa and 20 °C (48 °C outlet temperature) or 150 MPa and 20 °C (57 °C outlet temperature) for 2 s was sufficient to achieve a reduction higher than 5 log cycles from the initial bacterial count. L. plantarum appeared to be more HPH resistant, and no effects on the microbial counts were found up to 80 MPa. Inactivation higher than 5 log cycles of L. plantarum was achieved after HPH treatment at 150 MPa and 19 °C (56 °C outlet temperature) for 20 s or 21 °C (57.5 °C outlet temperature) for 10 s. Inactivation kinetics of L. plantarum were fitted to a log-linear-tail equation, biphasic and Weibull models. Kinetic parameters increased with outlet temperature indicating an increase in the inactivation rate. The survivors’ curve showed two subpopulations with different resistance to HPH treatment. Weibull model was found to be the best candidate to characterize the microbial behavior after HPH processing being the error in the prediction below 4%. This study shows a novel approach for pasteurization of fruit juices by using the combined effect of pressure and inherent increase in temperature caused by HPH processing.     

Preparation,characterisation and selected functional properties of hydrolysed sodium caseinate–maltodextrin conjugate

Sodium caseinate was hydrolysed to a limited, moderate or extensive degree. The hydrolysates were conjugated with maltodextrin by a Maillard‐type reaction by dry‐heat treatment at 60 °C and 79% relative humidity for 2 or 4 days. Conjugates were characterised by SDS–PAGE and gel permeation chromatography. In comparison with the hydrolysates themselves, the conjugated hydrolysates had improved solubility, particularly around the isoelectric pH of the protein. The emulsifying properties of these conjugates were assessed in oil‐in‐water (o/w) emulsions; on emulsion formation, each conjugate‐stabilised emulsion had lower mean fat globule size than the corresponding hydrolysate‐stabilised emulsion. After storage for 7 days under accelerated shelf life testing conditions, the limited and moderate hydrolysate conjugate–stabilised emulsions had improved storage stability compared with hydrolysate‐stabilised emulsions; however, further research is required to optimise the hydrolysate fraction prior to conjugation for the production of novel low molecular weight emulsifiers.