Transcription of CAKE EMULSIFIERS - Fantastic Flavours
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CAKE EMULSIFIERS - Fantastic Flavours
CAKE EMULSIFIERS NEW DEVELOPMENTS- ALPHA CRYSTALLINE GELS DRAFT-AMERICAN SOCIETY OF BAKING MEETING- 2001 Emulsion & EMULSIFIERS Oil and water are immiscible since the interaction results in high energy at the common surface. Through the physical action of mixing one can break up the oil into fine droplets which may be dispersed/ distributed into the water phase (Figure 1) to form a dispersion which may be called a emulsion. An emulsion is an unstable multiphase system containing at least two immiscible liquid phases.
CAKE EMULSIFIERS NEW DEVELOPMENTS- ALPHA CRYSTALLINE GELS DRAFT-AMERICAN SOCIETY OF BAKING MEETING- 2001 Emulsion & Emulsifiers Oil and water are immiscible since the interaction results in high energy at the
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