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Nutrition > Gelling Mechanisms > Flashcards

Gelling Mechanisms Flashcards

1
Q

What type of dispersion is mayonnaise and what are its continuous and dispersed phases?

A

Emulsion
Continuous = liquid
Dispersed = liquid

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2
Q

What type of dispersion is milk and what are its continuous and dispersed phases?

A

Sol
Continuous = liquid
Dispersed = solid

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3
Q

What type of dispersion are meringues and what are its continuous and dispersed phases?

A

Foam
Continuous = liquid
Dispersed = gas

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4
Q

What type of dispersion is bread and what are its continuous and dispersed phases?

A

Solid foam
Continuous = solid
Dispersed = gas

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5
Q

What is rheology?

A

The science of deformation and flow behaviour of matter

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6
Q

What is rheology enable us to do?

A

Assess the texture of foods

Make special products = slow or rapid release gels for drugs

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7
Q

What is viscosity?

A

Resistance to flow

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8
Q

What is shear stress?

A

Resistance to an applied force

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9
Q

What is shear rate?

A

The gradient of velocity in a flowing material

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10
Q

How can viscosity be measured?

A

Using a capillary viscometer or a rotational viscometer

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11
Q

What is the equation for viscosity?

A

Shear stress / Rate of shear

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12
Q

What is newtonian flow?

A

Shear stress is proportional to shear rate

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13
Q

What is psuedoplastic flow?

A

Viscosity decreases with shear

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14
Q

What is dilatant flow?

A

Viscosity increases with shear

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15
Q

What is bingham plastic?

A

A yield stress has to be overcome before the material starts to flow

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16
Q

What is a gel?

A

Continuous phase of interconnected particles mixed with a continuous liquid phase

17
Q

When do gels formulate?

A

On heating and subsequent cooling

18
Q

How are reversible gels cross-linked?

A

By noncovalent bonds

  • Hydrophobic
  • Electrostatic
  • Hydrogen
19
Q

How are non-reversible gels linked?

A

By covalent bonds

- Disulphide

20
Q

What are the uses of polysaccharide gels?

A

In pharmaceutical and cosmetic products

21
Q

Where do polysaccharide gels come from?

A

Tress = gums
Seeds
Fruit = pectin
Seaweed = carrageenan

22
Q

Are polysacchairde gels usually thermo-reversible or thermo-irreversible?

A

Thermoreversible = melt on heating and set on cooling

23
Q

What are the properties of gels?

A

Can be rigid, elastic or brittle depending on the gelling agent
Not stable as they lose water

24
Q

What are the factors affecting the formation of gels?

A

Temperature
Chemical alteration of gelling agent
Number of charged groups
Addition of water competitive compounds

Nutrition (27 decks)

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