Food Emulsions and Foams
No description yet. This curated deck is ready for daily study.
Card preview (24)
What needs to be stabilized by adding emulsifiers or stabilizing agents?
Food emulsions
What contains gas dispersed into liquid?
Food foams
w/o
Butter
o/w
Milk
An emulsion is a __________ system containing droplets of one liquid dispersed in another, the two liquids being immiscible.
Collodial
What is the dispersed phase of an emulsion?
Liquid
True or False. An emulsion must contain an emulsifier.
True
Sol is a ______ dispersed in a ______.
Solid dispersed in a liquid
Gel is a ______ dispersed in a ______.
Liquid dispersed in a solid
What are the three classifications of an emulsifier?
cationic, anionic, and non-ionic
What substance enables two normally immiscible liquids to be mixed together without separating on standing?
Emulsifier
What is coalescence?
Two liquid or gas droplets merge to form one larger droplet.
What are other examples of o/w besides milk?
Salad dressing, mayo, cake batter, frozen desserts.
What are other examples of w/o besides butter?
Margarine and some icings
What is the continuous phase of o/w?
Water
What is the continuous phase of w/o?
Oil
The force required to increase the surface area of a liquid or to spread it over a surface is called______.
Surface tension
What is interfacial tension?
When two phases are studied
The ________ the surface/interfacial tension, the more difficult it is to mix two phases together.
higher
What is a surface-active molecule or surfactant?
A molecule that reduces the attractive forces between liquid molecules to reduce the surface or interfacial tension.
True or False. Surface-active molecules are amphiphilic.
True
What non-food ingredient enables the water molecules to spread much more easily?
Detergent
What spices are examples of a surface active molecule?
Dry mustard and paprika
Non-surface-active molecules may _______ interfacial tension depending on their ability to bind to the water molecules, hence increasing molecular attraction.
increase