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Lecture+8 - Lecture 8 Thickeners Solutions Suspensions...

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Lecture 8 Thickeners Solutions, Suspensions, Emulsions, Gels
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Foods are mixtures of carbohydrates, proteins, fats, vitamins, minerals, and water. Some foods contain air as well. Physical state—solid, liquid or gas will affect the nature of the food.
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Predominant Nutrients in foods Water—all food contains Found in 3 physical states Liquid Steam Ice Chemically—H + OH - (polar)
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Carbohydrates in foods Sugars Starches Heat application: (chemical reaction) Moist heat gelatinizes starch Dry heat caramelizes sugars
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Proteins in foods Complex chain of amino acids Heat application: Denature or coagulate
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Fats in foods Insoluble in water Due to the insoluble nature, fats do not mix with other food components Heat application causes fat to melt Forms a barrier for the evaporation of water
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thickeners Used in food preparation to improve the mouthfeel of foods by increasing viscosity of liquids.
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Why are thickeners used?
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Salad Dressing
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What would you prefer? This…….
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Or this?
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More thickened products
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Commercial Products
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More colloidal dispersions
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