HTM 2700 Lecture Notes - Lecture 3: Miscibility, Vinaigrette, Emulsion

• 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 and solid. Two parts to a dispersion system: dispersed phase = subdivided particles, continuous phase = substance(s) in which dispersed phase is scattered. Two phase dispersion systems: beaten egg whites gas/ liquid dispersion system. Special sub-group of liquid / liquid dispersion systems. = liquids which are not capable of staying together, by themselves, for any length of time. E. g) oil and water or oil and vinegar. 1 in continuous phase and 1 in dispersed phase. One immiscible liquids is dispersed in other immiscible liquid. Oil is always dispersed in vinegar or water. Oil is temporarily dispersed in vinegar (the continuous phase) The 2 immiscible liquids separate upon standing: permanent emulsion e. g. ) 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.