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In this work, three methods were used for preparation of the emulsion. The mean particle diameter, ζ-potential, microstructure and stability of the emulsions coated by ovalbumin (OVA) and gum arabic (GA) were evaluated. The complexes (OVA/GA) and multilayer (OVA-GA) emulsions showed smaller droplet diameter (about 330 nm) above pH 3.3 and had a relatively good storage stability compared to the multilayer (GA-OVA) emulsion. Meanwhile, different stabilization mechanisms were identified. In the complexes (OVA/GA) emulsions, the OVA and GA formed complexes firstly that created an interface layer on the surface of the droplets. For the multilayer (OVA-GA) emulsion, the OVA adsorbed on the surface of the droplets, and then GA formed a double-layer structure by electrostatic interaction between the GA and the OVA. The multilayer (GA-OVA) emulsions showed a larger mean particle diameter due to the poor adsorption capacity of the GA compared with OVA. All emulsions revealed good thermal stability and no obvious change was observed. The experimental results demonstrated that the OVA/GA complexes could be used to prepare stable emulsion structures, which may be useful in the beverage industry. [ABSTRACT FROM AUTHOR]

Acid-induced aggregation of casein micelles is a major problem that should be addressed in the production of acidified milk drinks (AMDs). Polysaccharide stabilizers, especially anionic polysaccharides, are usually added to maintain the physical stability of AMDs. The present review gives an update on the polysaccharide stabilizers explored to stabilize AMDs based on the research progress in the past decade, including the commonly used high methoxyl pectin (HMP), soluble soybean polysaccharide (SSPS), and carboxymethyl cellulose (CMC). Various factors that affect the stability of AMDs are introduced, such as milk solid content, polysaccharide concentration, environmental conditions, and processing conditions, with an emphasis on the molecular parameters of polysaccharides. The stabilization mechanisms are generally believed to originate from electrostatic repulsion and steric stabilization. In addition, the viscosifying effect of unadsorbed polysaccharides or the formation of a weak gel network may also be involved contributing to the stability of AMDs. The future trends of AMDs are finally outlined, regarding further clarification on the contribution of different stabilization effects, structure design and modification of polysaccharide stabilizers, and development of plant-protein based acidified beverages. [Display omitted] • Polysaccharide stabilizers for AMDs are summarized based on the latest advances. • Multiscale assessment methods for the stability of AMDs are introduced. • Influence factors are correlated emphatically to stabilizer molecular parameters. • Polysaccharide induced stabilization mechanisms of AMDs are reviewed. [ABSTRACT FROM AUTHOR]