High internal phase emulsions are made with more than 75% of the oil phase. I want to use whey protein or soy protein as the emulsifier in the water phase, but it seems that I can’t make high internal phase emulsions that can withstand the inversion experiment.
Check https://www.researchgate.net/publication/269099144_Review_Emulsification_properties_of_soy_bean_protein
Two methods are used for a large scale. One of the ways of Ionic exchanges, which extract domestic whey protein from a serum stream is used in accordance with the characteristics of the surface shipment for molecule, which also known as Zeta. For the second method is a membrane filtration, usually a combination of flour filtration and superstition, molecular size is used as a basis for separating the streaming components in this process, the pressure is applied across the membrane surface that force small particles through the membrane while the larger molecules are kept. One synthetic difference between insulated protein is made of cheese serum by membrane nomination compared to the Ionian exchange is that membrane filtration includes large levels of casin (CGMP). This sliver contains less complete amino acids and is low in acids Branching amino series.
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