Download Food Emulsions (Food Science and Technology, Vol 81) by Friberg PDF

By Friberg

Up-to-date and revised to mirror advances made lately, this vintage reference offers easy and utilized points of foodstuff emulsions from liquid crystallization and organization phenomena to their impact on technical processes;providing incisive assurance of subject matters, together with protein-bound emulsions, hydration forces, emulsion balance, and oil/water interfaces.

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Extra resources for Food Emulsions (Food Science and Technology, Vol 81)

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Page 13 A by a value W kT at any distance between the particles (Fig. 7), the suspension will be stable. For low values of B (W < kT) the suspension will coagulate as soon as the particles approach each other by the diffusion process. It is very important to realize that the DLVO theory does not cover all phenomena which affect the stability of an emulsion [29]. It does, however, give a satisfactory estimation of the resistance to approach (flocculation protection) of two droplets in aqueous solution, when the emulsifiers are charged.

The separation process) before emulsion stability can be understood. Page 3 Figure 1 A two-phase emulsion (A) may consist of oil droplets in water (o/w, top) or water droplets in oil (w/o, bottom). For a multiple emulsion (B) the simple emulsion (A) is emulsified in its dispersed phase. The illustration is a water-in-oil-in-water (w/o/w) emulsion. Destabilization Emulsion droplets (the dispersed phase) as shown in Fig. 1 are in perpetual motion in an emulsion and collide with each other frequently.

Among the phenomena the stability is concerned with the destabilization steps including flocculation, coalescence, creaming, and final phase separation with different stabilization mechanisms. The widely varied systems are exemplified by a series of cases in this book. In the first example, the classical concept of emulsion of two liquid phases is discussed [13] with special attention to the effect of surfactant/polymer combinations. Subsequent examples extend the discussion to emulsions that contain another phase in addition to the two liquid ones, in accordance with the actual definition of an emulsion [4].

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