Phosvitin is one of the active functional components in egg yolk and it has the similar composition and secondary structure with casein.It also displays an excellent emulsifying activity and stability in the oil-in-water system.This paper reviews the factors affecting the emulsifying properties of phosvitin,including its composition and secondary structure,the environment of the emulsion,glycosylation of phosvitin with polysaccharide,and the synergistic effects with other food additives.It provides the reference for the application of egg yolk phosvitin as a good natural emulsifier in food industry.
