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.
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 crystalline and liquid oils.
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