FNH 200 Lecture Notes - Lecture 2: Starch Gelatinization, Skimmed Milk, Meringue
4 Sep 2018
School
Department
Course
Professor
Document Summary
In colloidal dispersions, the particles of one substance are distributed, dispersed, in another substance without dissolving. Dispersed phase - the substance that is dispersed within another. Continuous phase - the substance that extends throughout the system and surrounds the dispersed phase. A sol is a suspension of large molecules dispersed in a liquid, generally water. An emulsion is a suspension of liquid droplets (fat or water) within a liquid medium (fat or water). Food emulsions can be either oil in water (o/w) or water in oil (w/o). Skim milk itself is a suspension of milk protein particles, the casein micelles, within a water-based medium. Homogenized milk is a dispersion of milk fat droplets in a liquid medium (skim milk portion of milk) A solid emulsion is a dispersion of liquid droplets within a solid phase. Margarine and butter are examples of water in oil emulsions, in which the continuous phase is solid under refrigerator or low ambient temperatures.
