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In this work we propose a dynamic metal speciation theory for colloidal systems in which the complexing ligands are localized on the surface of the particles; i.e., there is spatial heterogeneity of binding sites within the sample volume. The differences between the complex formation and dissociation rate constants of complexes in colloidal dispersions and those in homogeneous solutions originate from the differences in kinetic and mass transport conditions. In colloidal systems, when the effective rate of dissociation of the surface complexes becomes fully diffusion controlled, its value is defined via the geometrical parameters of the particle. We assess the extent to which the conventional approach of assuming a homogeneously smeared-out ligand distribution overestimates the lability of surface complexes in colloidal ligand dispersions. The validity of the theory is illustrated by application to binding of lead and cadmium by carboxyl modified latex particles: our approach correctly predicts the formation/dissociation rate constants, which differ by several orders of magnitude from their homogeneous solution counterparts.

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Microencapsulating sunflower oil, lemon and orange oil flavour was investigated using complex coacervation of whey protein/gum arabic (WP/GA). At pH 3.0-4.5, WP and GA formed electrostatic complexes that could be successfully used for microencapsulation purposes. The formation of a smooth biopolymer shell around the oil droplets was achieved at a specific pH (close to 4.0) and the payload of oil (i.e. amount of oil in the capsule) was higher than 80%. Small droplets were easier to encapsulate within a coacervate matrix than large ones, which were present in a typical shell/core structure. The stability of the emulsion made of oil droplets covered with coacervates was strongly pH-dependent. At pH 4.0, the creaming rate of the emulsion was much higher than at other pH values. This phenomenon was investigated by carrying out zeta potential measurements on the mixtures. It seemed that, at this specific pH, the zeta potential was close to zero, highlighting the presence of neutral coacervate at the oil/water interface. The influence of pH on the capsule formation was in accordance with previous results on coacervation of whey proteins and gum arabic, i.e. WP/GA coacervates were formed in the same pH window with and without oil and the pH where the encapsulation seemed to be optimum corresponded to the pH at which the coacervate was the most viscous. Finally, to illustrate the applicability of these new coacervates, the release of flavoured capsules incorporated within Gouda cheese showed that large capsules gave stronger release and the covalently cross-linked capsules showed the lowest release, probably because of a tough dense biopolymer wall which was difficult to break by chewing.

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