HTM 2700 Lecture Notes - Lecture 5: Amylopectin, Amylose

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Val Allen

Document Summary

Dispersed particles stay scattered throughout continuous phase due to 3 stabilizing factors: 1) brownian movement, 2) like charges repelling, 3) water of hydration, if those dispersed particles bond together, their size increases (aren"t as stable, larger particles settle out of colloidal dispersion . Dispersed particles have the same electrical charge on the surface of every particle, therefore they repel each other: colloidally dispersed food particles have negative charges on the surface, like charges repel each other, keeps colloidal particles separate from each other (very important stabilizing factor, water of hydration: Gel formation in jams and jellies: add acid (h positive iron, neutralizes negative charges around pectin molecules, like charges no longer repel, therefore pectin molecules form hydrogen bonds with each other, add large quantities of sugar, sugar is hygroscopic and readily absorbs h2o, removes water of hydration around pectin molecules, therefore pectin molecules form hydrogen bonds with each other, gel forms, h2o is held within 3 d network.