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Flashcards in Emulsions Deck (19)
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1
Q

dispersions of two immiscible liquids are called:

A

emulsions

2
Q

milk is an ____ emulsion, margarine is a _____ emulsion

A

O/W; W/O

3
Q

how to find out how much energy (delta G) that must be supplied to disperse oil phase as drops into water phase?

A

delta G = (interfacial tension)x (change in oil-water interfacial area)

4
Q

____ are amphiphilic cules that ____ stabilize emulsions and ___ interfacial tension

A

emulsifiers (surfactants); kinetically; lower

5
Q

what are the two types of emulsifiers?

A

small molecule emulsifier, polymeric emulsifier

6
Q

lecithin is a ____

A

phospholipid

7
Q

thickening agents that increase continuous phase viscosity

A

gums, gelatins

8
Q

what are the diff emulsion destabilization mechanisms?

A

creaming, sedimentation, flocculation, coalescence

9
Q

creaming and sedimentation is called _____

A

gravitational separation

10
Q

what is coalescence?

A

fusion of two or more aggregated droplets

11
Q

when is coalescence needed?

A

butter, whipped cream (lubricity and perceived creaminess)

12
Q

emulsions are made with ___

A

homogenizers

13
Q

nanoemulsions are made with ___

A

Microfluidizer (inlet reservoir–>intensifier pump–>interaction chamber)

14
Q

ice cream is an example of ____ emulsion

A

oil and air-in water

15
Q

churned cream makes ___ through oil droplet ___

A

buttermilk; coalescence

16
Q

churned buttermilk cause ___ emulsion, draining of buttermilk from ___

A

W/O; butter

17
Q

butter microstructure is more ___ than margarine

A

uniform

18
Q

microstructure of ___ has highly concentrated oil droplets, providing very viscous system

A

mayonnaise

19
Q

in ice cream and whipped cream, ____ stabilize air bubbles

A

fat globules