Food Emulsions, 3rd Edition (Food Science and Technology, by Friberg

By Friberg

Presents uncomplicated and utilized features of foodstuff emulsion, from liquid crystallization and organization phenomena to their impact on technical techniques. The textual content offers insurance such subject matters as protein-bound emulsions, hydration forces, emulsion balance, and oil/water interfaces. This 3rd version contains a bankruptcy on fat and oils in baking, and offers an elevated therapy of emulsion balance.

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Extra resources for Food Emulsions, 3rd Edition (Food Science and Technology, Vol 81)

Example text

The relative kinetics of flocculation and coalescence may be determined if the droplet size is sufficiently small to make sedimentation or creaming of less importance. The relative importance of the two destabilization mechanisms has been evaluated by Was an et al. [15] following an earlier contribution by van den Tempel [16]. The comparison with experimental values [15] actually demonstrated the simplified treatment by van den Tempel [16] to give acceptable results. The ratio of the number of droplets remaining to the original number is (1) Page 6 in which a is a flocculation constant according to Schmoluchowski [17] and K is a proportionality constant giving the number of breaking films in a droplet aggregate according to van den Tempel [16].

Food Biotechnology, edited by Dietrich Knorr 22. Food Texture: Instrumental and Sensory Measurement, edited by Howard R. Moskowitz 23. Seafoods and Fish Oils in Human Health and Disease, John E. Kinsella 24. Postharvest Physiology of Vegetables, edited by J. Weichmann 25. Handbook of Dietary Fiber: An Applied Approach, Mark L. Dreher 26. Food Toxicology, Parts A and B, Jose M. Concon 27. Modern Carbohydrate Chemistry, Roger W. Binkley 28. Trace Minerals in Foods, edited by Kenneth T. Smith 29. Protein Quality and the Effects of Processing, edited by R.

The mechanism gives a satisfactory explanation of the fact that addition of a salt which does not adsorb nevertheless causes flocculation. Figure 8 The maximum of the resulting (the total) potential is critically dependent on the surface potential. Page 16 Figure 9 The presence of an electrolyte may affect the maximum of the total potential at unchanged surface potential. The general value of k for an ion of any charge z (Eq. 12) contains a factor z2. The charge has a pronounced influence on the distance dependence of the potential, and electrolytes of higher charges are more efficient destabilizers of emulsions.

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