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3 Dispersed Systems

This document discusses physical states of ingredients in food systems. It describes different types of dispersions including true solutions, colloidal dispersions, emulsions, foams, and gels. It provides examples of each type of dispersion and discusses factors that contribute to their stability such as particle size, viscosity, concentration, and density differences between phases. Emulsifiers are described that help stabilize emulsions through having both hydrophilic and hydrophobic parts of their structure. Desirable characteristics of food emulsifiers are also outlined.

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Khaled Abu-Alruz
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211 views13 pages

3 Dispersed Systems

This document discusses physical states of ingredients in food systems. It describes different types of dispersions including true solutions, colloidal dispersions, emulsions, foams, and gels. It provides examples of each type of dispersion and discusses factors that contribute to their stability such as particle size, viscosity, concentration, and density differences between phases. Emulsifiers are described that help stabilize emulsions through having both hydrophilic and hydrophobic parts of their structure. Desirable characteristics of food emulsifiers are also outlined.

Uploaded by

Khaled Abu-Alruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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PHYSICAL STATE OF INGREDIENTS IN FOOD SYSTEMS

Food Dispersions
1. True solution
2. Colloidal dispersion
3. Emulsion
4. Foam
5. Gel

Dispersions
1. Continuous phase
2. Dispersed phase
May be solid, liquid, or gas.
True Solution
The dispersion of particle < 1 nm in liquid.
Examples: sugar, lactose, minerals, and vitamins.

Colloidal Dispersion (SOL)


Dispersion of particle sizes between 10-100 nm in liquid.
Common colloids: dispersion of proteins, large molecular salts.

Example: milk.
Emulsions
Liquid/liquid systems of 2 immiscible substances are called
emulsion. Substances or particle size = 10-100 microns.

Examples: butter (w/o), margarine (w/o), mayonnaise (o/w),


salad dressing (o/w), milk (o/w), cream (o/w), and chip-dip (o/w).

Oil
Oil Oil H2O HO
2
Oil Oil
Oil Oil HO
2
H2O
Oil
Water Oil Oil Oil
Oil/Water Water/Oil
DESTABILIZATION OF THE DISPERSION

Oil Oil
Oil Oil Oil Oil
Oil
Oil Oil Oil Oil Oil
Oil
Oil Oil
Oil
Water

Oil Oil Oil Oil Oil


Oil
Oil Oil Oil Oil Aggregation

Water

Oil Oil separation


from water
Water
EMULSIFIER
Mayonnaise

Oil Water

Emulsifier Hydrophilic
group
Margarine
Hydrophobicgroup

Water Oil
CHEMICAL STRUCTURE OF EMULSIFIERS
Phospholipids (Lecithin) O
CH2 O C (CH2 )16 CH3
O
CH3 O CH O C (CH2 )14 CH3

CH3 N+ CH2 CH2 O P O CH2


Hydrophobic
CH3 O-
( fat-soluble)
Hydrophilic (water-soluble)

Mono- Glycerides (mono-stearate)


O
CH2 O C (CH2 )16 CH3

HO CH

HO CH2 Hydrophobic
Hydrophilic

Di-glycerides ( di-stearate)
O
CH2 O
C (CH2 )16 CH3
O
CH O C (CH2 )16 CH3

HO CH2
Hydrophobic
Hydrophilic
Span 60 (sorbitan mono-stearate)

O O
H 2C CH CH 2 O C (CH 2 ) 16 CH 3

HO HC CH OH
C Hydrophobic
H OH

Hydrophilic

Tween 60 (polyoxyalkylene sorbitan mono-stearate)


O O
H 2C CH CH 2 O C (CH 2 )16 CH 3

O C CH OH
Hydrophobic
CH 2 C
CH 2 O CH 2 CH 2 O CH 2 CH 2 OH

O CH 2 CH 2 OH

Hydrophilic
SOME DESIRABLE CHARACTERISTICS OF
FOOD EMULSIFIERS

1. Ability to reduce interfacial tension below 10 dynes/cm


2. Ability to be rapidly absorbed at the interface
3. Ability to function effectively at low concentrations
4. Resistance to chemical change
5. Lack of odor, color, and toxicity
6. Economical
FOAM

Gas is dispersed in liquid or semi-liquid.


Dispersed-phase: gas
Continuous-phase: liquid

It requires a 3rd component possessing protective or


stabilizing properties to maintain the dispersion.
Example: whipped topping
The important foam stability factors are:

1. Surface tension
2. Concentration of separate phase
3. Presence of foaming agent to lower surface tension
4. Viscosity of liquid - the higher the viscosity,
the more stable the foam.
5. Presence and thickness of adsorption layer
(a 3rd stabilizing material).
GEL

semi-solid state with 2 continuous phases.


Continuous phase of interconnected particles
and/or macro-molecules intermingled with a
continuous phase of liquid phase such as water.

Examples: jello, jam


FOOD DISPERSIONS

Dispersed Continuous Name of Examples


Phase Phase Dispersion

Solid (S) Liquid (L) Solution,


Colloidal dispersion Milk
Liquid (L) Liquid (L) Emulsion French dressing
Gas (G) Liquid (L) Foam Whipped topping
Gas (G) Solid (S) Solid Foam Foam candy
Solid (S) Gas (G) Solid AerosolSmoke for
flavoring food
STABILITY OF A FOOD DISPERSION

1. Dispersed particle size


2. Viscosity of continuous phase
3. Dispersed phase concentration
4. Density difference between 2 phases

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