lots of droplets of one liquid suspended in another liquid
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what two types of emulsion are there
oil-in-water emulsion or water-in-oil emulsion
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what are emulsions compared to water or oil
thicker
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what makes emulsions suited to many uses in food
their physical properties
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generally, the more oil in an emulsion the...
thicker it is
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what does adding air into an emulsion do
softer texture, frothy consistency
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whats a non food use to emulsions
moisturiser
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oils and water naturally...
separate out
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what stops this
emulsifier
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what end of the emulsifier is attracted to water
hydroPHILIC
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what end of the emulsifier is attracted to oil
hydroPHOBIC
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how can you remember this
hydrophobic: water phobia, scared of water therefore goes to oil
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what needs to happen for the emulsion to occur
hydrophilic end latches onto water molecules, hydrophobic end latches onto oil molecules
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2 pros to emulsifiers
stop emulsions from separating out so give food products a longer shelf life, allows food companies to produce food lower in fat but still have a good texture
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