Food Dispersions Flashcards
1
Q
what is a gel?
A
it is a colloidal system composed of a liquid phase dispersed in a solid continuous phase.
2
Q
what are thermally reversible gels?
A
the gel reverts to sol upon reheating
3
Q
why are calcium ions important in foams?
A
to remove electrostatic repulsion between carbonyl groups.
4
Q
what is an emulsion?
A
it is a mixture of two or more immiscible liquids
5
Q
why are emulsifying agents used?
A
they reduce interfacial tension and the dispersed phase is prevented from coalescing and the droplets remain small and of uniform size.
