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

Oil
Oil

Water
Oil/Water

H2O

HO

HO

H2O

Oil

Oil

Oil
Oil Oil Oil
Water/Oil

DESTABILIZATION OF THE DISPERSION

Oil
Oil
Oil

Oil

Oil

Oil

Oil

Oil

Oil

Oil

Oil

Oil

Oil

Water

Oil

Oil Oil

Oil

Oil

Oil

Oil

Oil Oil
Oil

Oil

Oil

Oil

Aggregation

Water

Oil

Water

Oil separation
from water

EMULSIFIER
Mayonnaise

Oil

Water

Emulsifier Hydrophilic
group

Margarine
group
Hydrophobic
Water

Oil

CHEMICAL STRUCTURE OF EMULSIFIERS

Phospholipids (Lecithin)
CH3
CH3

N+

CH2

CH2

O
CH2 O C (CH2 )16 CH3
O
CH O C (CH2 )14 CH3

P O

CH2

O-

CH3

Hydrophilic (water-soluble)

Hydrophobic
( fat-soluble)

Mono- Glycerides (mono-stearate)

CH2
HO

CH

HO

CH2

O
C

(CH2 )16

CH3

Hydrophobic

Hydrophilic

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

CH2

HO

CH2

Hydrophilic

Hydrophobic

Span 60 (sorbitan mono-stearate)

O

HO

H 2C

CH

CH

HC

CH

(CH 2 ) 16

OH

Hydrophobic

C
H

CH 3

OH

Hydrophilic

Tween 60 (polyoxyalkylene sorbitan mono-stearate)

O

H 2C

CH

CH

CH

(CH 2 ) 16

OH

CH 2

CH 2

O CH 2

O CH 2

CH 2

CH 3

Hydrophobic
O

CH

CH 2 OH

Hydrophilic

CH 2 OH

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