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Food emulsion

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A brief introduction to food emulsion.

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Food emulsion

  1. 1. 1   FOOD EMULSIONS Abd Karim Alias, 2013© Prof. Abd Karim Alias Universiti Sains Malaysia Photo  courtesy  of  Tim  Sackton  on  Flickr    
  2. 2. 2   } An emulsion consists of two immiscible liquids (oil & water), with one of the liquids dispersed as small spherical droplets in the other. } In foods, the diameter of these droplets usually falls somewhere in the range 0.1 – 100 µm. Food Emulsion Abd Karim Alias, 2013©
  3. 3. 3   } Two types of simple emulsion: } Water-in-oil (w/o): margarine, butter, spreads } Oil-in-water (o/w): mayonnaise, salad dressings, milk, beverages, cream, soups, sauces } The dispersed and/or continuous phase of many food emulsions may be partly crystalline, rather than being completely liquid. Food Emulsion Abd Karim Alias, 2013©
  4. 4. 4   } Emulsion formation requires the dispersion of one phase into small droplets ⇒ this results in a massive increase in interfacial area between the dispersed & continuous phase. } Homogenization is the process by which the dispersed phase is broken into small droplets; high pressure homogenizers (10 – 100 MPa) are now very common. Formation of Emulsion Abd Karim Alias, 2013©
  5. 5. 5   Formation of Emulsion Abd Karim Alias, 2013©
  6. 6. 6   Formation of Emulsion Ì Shear force Abd Karim Alias, 2013©
  7. 7. 7   Importance of Large Interfacial Area For a fixed composition: •  Decrease size, increase number of particles •  Increase area of interfacial contact Increase area Abd Karim Alias, 2013©
  8. 8. 8   Formation of Emulsion Abd Karim Alias, 2013©