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    3 Dispersed Systems

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    Khaled Abu-Alruz
    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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    3 Dispersed Systems

    Uploaded by

    Khaled Abu-Alruz
    144 views13 pages
    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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    dispersed system

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    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.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    144 views13 pages

    3 Dispersed Systems

    Uploaded by

    Khaled Abu-Alruz
    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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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 13

    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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