<![CDATA[This research was conducted to analyze sodium caseinate-phospholipids behaviour in emulsion These substances were used synergistically as emulsifier in many food systems. The implication of its behavior to the changes of protein emulsifying properties was further studied. Sodium caseinate-phospholipids relationship was analyzed from the changes of adsorbed protein, adsorbed phospholipids, and casein-phospholipids complexation. The results showed that the increasing phospholipids concentration in sodium caseinate stabilized emulsion made adsorbed protein decrease and adsorbed phospholipids increase. These indicated the displacement of caseinate by phospholipids to adsorb at oil globule interface The more hidrophilic casein-phospholipids complex was formed and desorbed sodium caseinate from oil globule interface. The results of displacement and complexation were decreasing adsorbed protein, percentage of adsorbed protein, and emulsion stability index. Emulsifying activity index and interfacial area decreased up to phospholipds concentration of 1,0%, and then increased. Protein load increased up to the phospholipids concentration of 1,0% and further decreased. These were caused by the changes of sodium caseinate-phospholipids composi-tion at oil globule interface.  Keywords: protein emulsifying properties, displacement, compexation.]]>
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