coll 2009 - Fennema Belitz webs 10E-9 Fennema Fig 13.1...

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10/19/2009 1 Fennema, Belitz, webs 10E-9 10E-7 10E-5 10E-3 m Fennema Fig 13.1 pectin Molecules enzyme Immunoglobulin M Myosin Amylose Micro organisms Viruses Bacteria Yeasts Molds Plants Starch nuclei cells grains Milk CSN micelle Fat globules 1 nm 1 um 1 mm
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10/19/2009 2 Type Inner Phase Outer phase Emulsion liquid Liquid Foam gaseous Liquid Aerosol Liquid or Gaseous Liquid or solid Suspension solid liquid ` Emulsions are dispersed systems of immisible liquids ` o/w outer phase is water, inner phase is oil (milk, mayonaisse) ` w/o outer phase is oil, inner h i t (b tt phase is water (butter, margarine)
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10/19/2009 3 cream, butter, margarine, mayonnaise, salad dressing, sausage, frankfurter, ice cream, cake, chocolate, coffee whitener, milk, and egg yolk http://www.agsci.ubc.ca/courses/fnh/410/emulsify/4_11.htm ` 0.15-100 um milky turbid ` 0.0015-0.15 um transparent, more stable (B, FC) ` 0.03 um transparent ` 0.3 um bluish white ` 3 um white ` 30 um color of oil (yellow) (F FC) ` APPLICATIONS?
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10/19/2009 4 ` Emulsion = heterogenous system, consisting of one immiscible liquid dispersed in another one, in the form of droplets with a diameter over 0.1 μ m => System with little stability All emulsions are unstable…. deMan, J.M., Principles of Food Chemistry, 3 rd ed. 1999. New York: Springer Science+Business Med ` Emulsions in foods => two phases ` Oil in water (O/W) type = water as continuous phase, oil as disperse phase ` Water in oil (W/O) type = oil as continuous phase, water as disperse phase ` Third material required to enhance emulsion stability = emulsifiers deMan, J.M., Principles of Food Chemistry, 3 rd ed. 1999. New York: Springer Science+Business Med
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10/19/2009 5 ` Emulsifiers: surface-active compounds => reduce interfacial tension between > reduce interfacial tension between air-liquid and liquid-liquid interfaces Molecule of emulsifier consists of two sections: Polar/hydrophilic section & Nonpolar/hydrophobic section ADsorption vs ABsorption deMan, J.M.,
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