Hydrocolloids as emulsifiers and emulsion stabilizers

We consider the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening. To illustrate various aspects of stability behaviour, comparison is made between...