This webcast will examine the basic and applied aspects of utilizing natural emulsifiers, such as proteins, polysaccharides, phospholipids, and biosurfactants in foods. It provides information on the key molecular characteristics of natural emulsifiers that facilitate the formation and stability of food emulsions.

Learning Objectives:
1. Understand how natural emulsifiers form and stabilize emulsions
2. Understand the different behavior of natural emulsifiers in different food environments (pH, salt, temperature)
3. Understand how to select the most appropriate emulsifier for a particular application

---

Speakers:
David Julian McClements, Ph.D.
Professor, Department of Food Science 
University of Massachusetts

---

Length: 54 minutes
Contact Hours: 1