Transcription of Lecture 6 Emulsion technology - Colloidal Dispersions
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Lecture 6 Emulsion technology - Colloidal Dispersions
Ian Morrison 2008 Emulsion TechnologyDispersions in liquids: suspensions, emulsions, and foamsACS National MeetingApril 9 10, 2008 New OrleansLecture 6 - Emulsion technologyIan Morrison 2008 Typical food emulsionsFoodEmulsion typeDispersed phaseContinuous phaseStabilization factors, , creamO/WButterfat triglycerides partiallycrystalline and liquid size: 1 10 mVolume fraction: Milk: 3-4%Cream: 10- 30%Aqueous solution of milkproteins, salts, minerals, membrane, phospolipids,and adsorbed creamO/W(aeratedtofoam)Butterfat (cream) or vegetable,partially crystallized fraction of air phase: 50%Water and ice crystals, milkproteins, carboxydrates(sucrose, corn syrup)Approx. 85% of the watercontent is frozen at foam structure is stabilized byagglomerated fat globules formingthe surface of air surfactants act as destabilizers controlling fatagglomeration. Semisolid : milk proteins,phospholipids, fraction: 16%Butterfat triglycerides,partially crystallized andliquid oils; genuine milkfat globules are droplets distributed in semi-solid, plastic continuous fat (to be aerated)O/WVegetable oils and size: 1 5 fraction: 10 30%Aqueous solution of proteins(casein), sucrose, salts, aeration: adsorbed aeration: the foam structure isstabilized by aggregated fatglobules, forming a network aroundair cells; added lipophilicsurfactants promote the needed fatglobule oils and size.
Ian Morrison© 2008 Lecture 6 - Emulsion technology Typical food emulsions Food Emulsio n type Dispersed phase Continuous phase Stabilization factors, etc. Milk, cream O/W Butterfat triglycerides partially
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