HTM 2700 Lecture Notes - Lecture 3: Xylose, Hemicellulose, Phobia

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Foods are mixtures of substances in various molecular states - gas, liquid, solid. Continuous phase = substance(s) in which the dispersed phase is scattered. Beaten egg whites -> egg is continuous and air is dispersed. Dispersion systems -> liquid / liquid dispersion systems -> emulsions. Special sub-group of liquid / liquid dispersion systems. Always contain 2 immiscible liquids = liquids which are not capable of staying mixed together, by themselves, for any length of time. E. g. , oil and water or oil and vinegar. One immiscible liquid is dispersed in the other immiscible liquid. Oil is always dispersed in vinegar or water. Eg vinaigrette dressings (oil, vinegar and seasonings) Oil is temporarily dispersed in vinegar (the continuous phase) The two immiscible liquids separate upon standing. Emulsifiers keep one immiscible liquid dispersed in another immiscible liquid permanently. In mayonnaise, oil is dispersed phase and vinegar is continuous phase. Has an affinity for both phases of an emulsion.