In order to impart emulsifying ability to gel-forming polysaccharides that have not been used as emulsifying agents, three kinds of polysaccharides, agar, curdlan, and gellan gum were converted to microgels by different gelation methods via the bottom-up and top-down approaches. We clearly demonstrated that agar and curdlan acquired the ability to emulsify an edible oil by microgel formation. Among the colloidal properties of microgel suspensions such as microstructure, particle size, zeta-potential, viscosity, and surface hydrophobicity, we pointed out the importance of particle size on the emulsifying ability of polysaccharide-based microgels. The creaming behavior of the microgel-stabilized emulsions depended on the polysaccharide types and microgel preparation methods. The emulsion stability against oil droplet coalescence was extremely high for agar and curdlan microgel-stabilized emulsions during storage in the static condition, whereas different stability was observed for both the emulsions, that is, the curdlan microgel-based ones were more resistant to dynamic forcible destabilization by centrifugation than the agar ones, which can be attributed to the surface hydrophobicity of the microgels.

为了赋予尚未用作乳化剂的凝胶化多糖以乳化能力，通过自下而上和自上而下的方法，通过不同的凝胶化方法，将琼脂，凝胶多糖和结冷胶这三种多糖转化为微凝胶。 。我们清楚地证明了琼脂和柯德兰具有通过微凝胶形成来乳化食用油的能力。在微凝胶悬浮液的胶体性质中，如微结构，粒度，ζ电位，粘度和表面疏水性，我们指出了粒度对多糖基微凝胶的乳化能力的重要性。微凝胶稳定乳液的乳化行为取决于多糖类型和微凝胶制备方法。