QUESTION BANK Dr Velliou

Emulsions-Colloidal dispersions-Gels-Rheology

1) What is an emulsion?

 A fine dispersion of minute droplets of one liquid in another in which it

is not soluble or miscible.

2) Which are the different types of emulsions?

 oil droplets in water (milk, ice cream, salad cream, mayonnaise)
 water droplets in oil (margarine, butter, skin cream, moisturizing
lotion).

3) Provide 4 examples of food emulsions

 Milk, ice-cream, sausage, mayonnaise

4) How can we increase the stability of an emulsion?

 Add an emulsifier or stabilizer

5) How can we prepare/create an emulsion?

 Hydrogenize oil and water, then add emulsifier

6) Describe the role of an emulsifier in an emulsion

 Lower surface (interfacial) tension between phases
 Lessen the work/energy needed to produce particles

7) Which factors can affect the stability of emulsions?

 Temperature
 Droplet size
 Electrostatic force between particles

8) How can we assess/measure the stability of an emulsion?

 Drop size analysis by microscopy
 Turbidimetric measurements
 Charge on droplets by electrophoresis
 Application of stress centrifugation, heat

9) What is the difference between a sol and an emulsion? Provide examples

for both
 Sol – continuous phase is a liquid but disperse phase is a solid
(milk, syrup)
  Emulsion – inmiscible liquid dispersed in another inmiscible liquid
(mayonnaise)

10) What is the difference between a sol and an aerosol? Provide examples for
both
 Aerosol – liquid/solid dispersed into a gas medium (smoke)

11) What is the definition of a colloidal dispersion?

 Colloidal system or colloidal dispersion is a heterogeneous system

which is made up of Dispersed phase and Dispersion medium. In
colloidal dispersion one substance is dispersed as very fine particles
in another substance called dispersion medium. In case of dust,
solid particles are dispersed in air as dispersion medium.

12) What is viscosity?

 Resistance to flow/sheer stress

13) What is shear stress?

 Resistance to applied force and can be described as force/area
sheared

14) What is shear rate?

 Gradient of velocity in flowing material

15) Describe and sketch the different types of flows, based on the
evolution/progression of their rheological properties.

16) What is the difference between reversible and irreversible gels?

 Reversible – has non-covalent bonds
 Irreversible – covalent bonds and disulphide links

17) Provide a food system in which gelation might occur following exposure to
high temperature.


18) Which factors affect the stability of gels?

 Temperature
 pH
 addition of water competitive compounds (sugar)

19) Give a few examples of gelling agents currently used in the food industry.
 Pectin, carrageenan, gelatin, modified starch.