Abstract
Proteins and low molecular weight (LMW) surfactants are widely used for the physical stabilization of many emulsions and foam -based food products. The formulation and stabilization of emulsions and foams depend strongly on the interfacial properties of the proteins and LMW surfactants. The effect of proteins and LMW surfactants, sodium caseinate concentration and calcium concentration on the interfacial tension and interfacial dilational modulus on the n-hexadecane/water interface was determined by an automatic drop tensiometer. The experimental data represented the interfacial tension and modulus as a function of the adsorption time, protein concentration in the bulk phase and calcium chloride concentration.