Some natural hydrocolloids exhibit emulsifying properties (emulsifying activity and emulsion stabilizing ability), and carbohydrate with proteinaceous moiety generally plays an essential role in the O/W emusltions. Although the proteinaceous moiety is a minority in the whole hydrocolloid, it can activate the interface between oil and water by adsorbing onto the interface due its amphipathic character. Thus, protein is not just a contamination but works as a functional ingredient. On the other hand, carbohydrate bound to the proteinaceous moiety contributes to emulsion stability through steric effect by forming hydrated layer around the surface of oil droplets. In this review, gum arabic, gum ghatti, and sugar beet pectin are focused, and findings on their emulsification mechanisms and the solutions for improved functionality and reduced natural diversity of these hydrocolloids are summarized as outputs from the collaborative works with Prof. G. O. Phillips for more than 10 years.

中文翻译：

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通过与 GO Phillips 教授合作研究亲水胶体乳化剂的成果

一些天然亲水胶体表现出乳化特性（乳化活性和乳液稳定能力），具有蛋白质部分的碳水化合物通常在 O/W 乳液中起重要作用。虽然蛋白质部分在整个水胶体中占少数，但由于其两亲性，它可以通过吸附到界面上来激活油和水之间的界面。因此，蛋白质不仅仅是一种污染物，而是一种功能性成分。另一方面，与蛋白质部分结合的碳水化合物通过在油滴表面周围形成水合层，通过空间效应有助于乳液稳定性。在这篇综述中，重点关注阿拉伯树胶、加蒂胶和甜菜果胶，