emulsion draft paper-2

emulsion draft paper-2 - Heather Day Drew Burghane PQ Choi...

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Heather Day Drew Burghane PQ Choi Emulsions Draft Emulsions are very important in the production of foods in the food industry. They affect the quality of foods, and can improve the texture, stability and flavor of a food, thus maintaining an appealing product. An emulsion is a colloidal dispersion of two liquids which are usually oil and water and cannot mix (Murano 116). Since an emulsion is a colloidal dispersion, it is beneficial to define a colloidal dispersion. A colloidal dispersion is a dispersion of particles called colloids, or surface active ingredients, which can be things like fatty acids, glycerides, or proteins (Murano 116). The particles in this type of dispersion do not settle out and are too large to dissolve. The word “emulsion” was first introduced in the beginning of 17 th century. and the classification of emulsions as in water-in-oil or oil-in-water dates from about 1910 through a book by Wolfgang Ostwald. However, the history of introduction of first emulsion product starts about several billion years ago because milk, which is a product and a good example of emulsion, was used back in mammalian life (Becher 1). Even though many specific studies about emulsions established are relatively new, the use of emulsion in food has been present as early as 8500 BCE when cheese were made from domestic goats. Some of the other historical dates on emulsions include, introduction of ice cream in 1740, mayonnaise in 1845, and margarine in 1869 (Becher 1).
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There are two main types of emulsions, oil-in-water and water-in-oil. Oil-in-water is expressed by “O/W” and water-in-oil is expressed as “W/O”. An oil-in-water emulsion is when oil droplets are dispersed in water. A water-in-oil emulsion is when water droplets are dispersed in oil. Since an emulsion is a colloidal dispersion, it is also considered a food system (Murano 115). According to food science professor and author of our textbook, Peter S. Murano, “a food
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This note was uploaded on 02/12/2011 for the course NFSC 112 taught by Professor Lo during the Fall '10 term at Maryland.

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emulsion draft paper-2 - Heather Day Drew Burghane PQ Choi...

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