NU FS373 Lecture Notes - Lecture 18: Dehydrogenation, Ester, Glycerol

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS373
• Professor: Jonathan Curtis

Document Summary

Dispersed system is system of discrete particles in a continuous liquid: can be gaseous particles like foam, liquid particles like emulsion (oil in water) or water in oil or can be solid particles (suspension) Most food emulsion are oil or water and can be diluted with water. Some food emulsions contain multiple types of particles such as milk. In the emulsion, protein aggregates and some soups are oil or water emulsion containing solid particle of meat or vegetables. Solid dispersion, which the continuous phase has been given solid-like properties after the dispersion was made. Bicontinuous system, gas and solid mixture like bread. Colloid, is a dispersion containing particles larger than single molecules but too small to be visible, like gums milk and sols. It could be layers of proteins or arrange in the surface. Emulsifier on the other hand, will cooperate with gas and inhibit crystallization: functional properties of food emulsifiers. Act as protective coating in fresh fruits and vegetables.