coll 2009 - 10/19/2009 Fennema, Belitz, webs 10E-9 Fennema...

Info iconThis preview shows pages 1–6. Sign up to view the full content.

View Full Document Right Arrow Icon
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
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
10/19/2009 2 Type Inner Phase Outer phase Emulsion liquid Liquid Foam gaseous Liquid Aeroso Liquid or Gaseous Aerosol 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 phase is water (butter, margarine)
Background image of page 2
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?
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
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., 3 rd ed. 1999. New York: Springer Science+Business Med
Background image of page 4
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 & Nonpola /hydrophobic section Nonpolar/hydrophobic section
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 6
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

Page1 / 18

coll 2009 - 10/19/2009 Fennema, Belitz, webs 10E-9 Fennema...

This preview shows document pages 1 - 6. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online