Food Emulsions and Foams

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
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Audience

Food scientists and technologists

 

Book information

  • Published: February 1987
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-785-3


Table of Contents

Food colloids in practice; Theory and practice of formation and stability of food foams; Colloidal properties of model oil-in-water food emulsions stabilized separately by a,p-casein, p-casein and k-casein; Coalescence stability of protein-stabilized emulsions; Aggregation rates and electrophoretic mobilities of homogenized milk fractions treated with rennet; Adsorption kinetics of proteins at the air-water interface; Properties of adsorbed layers in emulsions containing a mixture of caseinate; The role of proteins in the stabilization/destabilization of dairy foams; The formation and breakdown of protein-stabilized foams; Behaviour of an aerated food model; Protein-fat-surfactant interactions in whippable emulsions; Polar lipids in emulsions and microemulsions; Interfacial behaviour of protein mixtures at air-water interfaces; Desorption of bovine serum albumin from the air-water interface; A microscopic approach to the structure of food emulsions in applied external fields; Isolated and interacting triglyceride- water interfaces; Overview of emulsion and foam stability; Discussion remarks; A model system for studying aspects of protein functionality in emulsions; The effect of ph on emulsions and foams stabilized by bovine blood plasma; Multiple emulsions stabilized by protein: Nonionic surfactant interfacial complexation; Comparison of large scale whipping and conductimetric methods for the determination of expansion and stability of protein foams; Direct automated observation of emulsion droplet coalescence; Modelling of colloids and emulsions.