Hemp protein breakthrough creates ultra-stable emulsions

This research investigates how modified hemp protein isolate (HPI) can be used to create stable emulsions, which are mixtures of liquids that don't naturally blend together. Scientists tested three modification methods: high intensity ultrasound treatment, pH adjustment, and a combination of both. The combined approach proved most effective, doubling the emulsifying capability compared to untreated hemp protein. The modification works by breaking down the protein into smaller subunits and making it more flexible, which increases its surface hydrophobicity and ability to stabilize emulsions at the molecular level.

The most promising finding was that only the combined treatment (HPI-pU) could successfully create a high internal phase emulsion (HIPE)—a specialized type of emulsion with very small droplet sizes (45 micrometers). This achievement is significant because HIPEs have applications in pharmaceuticals, cosmetics, and food products, where precise droplet size matters for product performance and stability. When tested under different conditions, the emulsion performed best at acidic pH (3.5) with moderate salt concentration, producing the smallest and most stable droplets.

The practical significance of this work extends beyond basic protein science. Since hemp proteins are increasingly available as byproducts of hemp processing, this research demonstrates how these abundant plant proteins can be functionally optimized for industrial applications. Better understanding how to modify and utilize hemp proteins could improve the formulation of cannabis-derived products, including improved delivery systems for cannabinoid-containing medicines and consumer products.