The modern food industry is undergoing a rapid transformation, driven by consumer demand for healthier products, clean-label formulations, and environmentally friendly solutions. Among the most promising innovations are protein–polysaccharide complexes (PPCs), which are gaining attention as natural emulsifiers in oil-in-water emulsions.
These complexes simultaneously address both functionality and safety requirements, offering a biocompatible alternative to synthetic stabilizers or single-component emulsifiers. Through their molecular interactions and structural adaptability, PPCs improve the texture and sensory quality of foods, while reducing the reliance on artificial additives.
Special emphasis has been placed on emerging technologies that enable the design of PPCs with targeted release, reduced allergenicity, and enhanced microbial stability. Such features contribute to safer food systems and more resilient matrices. At the same time, the use of underutilized protein and polysaccharide sources opens new opportunities for sustainable food production, aligning with global goals of waste reduction and environmental protection.
Thanks to these advances, protein–polysaccharide complexes are not only multifunctional emulsifiers but also strategic components in the development of safe, nutritious, and future-ready food products.
Source WILEY.