Food consists of a variety of components like lipids, polyelectrolytes, polysaccharides, salts, minerals etc. The interactions among these components determine several aspects of food like their taste, texture, stability, aroma characteristics and mouth feel. Polysaccharide-surfactant interactions are one among the most important interactions that influence the quality of food. Charged surfactants interact with charged polysaccharides like Xanthan, Carrageenan, Alginic acid etc. through electrostatic interactions leading to the formation of surfactant micelle polysaccharide complex coacervates phases. These complexes may be soluble or insoluble depending on factors like mixing ratio of surfactant, pH, ionic strength, temperature etc. By understanding the basic mechanisms underlying the complex coacervatation mechanism, we can control the properties of these complexes thus, improving the quality of food.

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