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Food chemistry

Food chemistry . Texture. Dispersed system. Kinetically stable mixture of one phase in another largely immiscible phase {a stable mixture:not a solution} Miscible= able to be mixed (physically combined) . 3 types of dispersed systems. Suspensions: solid/liquid Emulsion: liquid/liquid

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Food chemistry

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  1. Food chemistry Texture

  2. Dispersed system • Kinetically stable mixture of one phase in another largely immiscible phase {a stable mixture:not a solution} • Miscible= able to be mixed (physically combined)

  3. 3 types of dispersed systems • Suspensions: solid/liquid • Emulsion: liquid/liquid • Foam: gas/liquid

  4. Emulsifiers • Help with formation of emulsions and foams • Act as interface (surface) between liquid,solid and gaseous phases in dispersed system. • Formation of emulsion needs mechanical energy (beating, whisking)

  5. Lecithin: an emulsifier • Lipid in egg yolks • Has two ends to molecule: one polar and one non polar • In mayonnaise, the oil is attracted to the non polar side and the vinegar (aqueous) is attracted to the polar side • The emulsifier holds the parts of the mixture together

  6. Stabilizers • Prevent emulsion from separating into parts • Large bulky molecules (stabilizers) prevent parts of emulsion from gathering together • Na3PO4 stabilizes emulsions • Carageenen (product of seaweed) • Gelatin/ pectin

  7. Stabilizers • Cream of tartar (potassium bitartrate) acts to stabilize egg white in foams

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