Emulsion in food

The conditions required to form an emulsion of oil and water and a microemulsion. The complex range of structures formed by a microemulsion fluid. Emulsion polymerization and the production of latex paints. Photographic emulsions. Emulsions in food science. Laboratory project on determining the phase behaviour of a microemulsion fluid. 

Mangino, M.E. 1989. Molecular properties and functionality of proteins in food emulsions. In Food Proteins (J.E. Kinsella and W.G. Soucie, eds.) pp. 157-177. American Oil Chemists Society, Champaign, 111. 

Krog, N., Barfod N.M. and Buchheim W., Protein-fat-surfactant interactions in whippable emulsions, in "Food Emulsions and Foams , E. Dickinson (Ed.), Royal Society of Chemistry, London (1987) 144. 

Barfod N.M., Krog, N. and Buchheim, W., Lipid-protein emulsifier-water interactions in whippable emulsions, in "Food Proteins", J.E. Kinsella and W.G. Soucie (Eds.), Am. Oil Chem. Soc., Champaign, Illinois (1989) 144. 

Buchheim, W. and Dejmek, P., Milk and dairy-type emulsions, in Food Emulsions , second edition, K. Larsson and S.E. Friberg (Eds.). Marcel Dekker, New York (1990) 203. 

Foams and emulsions are other multiphase systems to which research on the application of NMR imaging is on-going. There are a great many practical uses of aqueous foams and emulsions in food, pharmaceuticals, and engineering. Understanding and particularly assigning specific functional roles to individual components in the foam has been severely... 

El-Nokaly, M. Cornell, D. (Eds.), Microemulsions and Emulsions in Foods, American Chemical Society Washington, 1991. 

Damodaran, S. Protein-Stabilized Foams and Emulsions in Food Proteins and Their Applications, Damodaran, S. Paraf, A. (Eds.), Dekker, New York, 1997, pp. 57-110. 

Kilara, A. Keeney, P.G., Development of Frozen Emulsions in Food Emulsifiers Chemistry, Technology, Functional Properties and Applications, G. Charalambous, G. Doxastakis (Eds.), Elsevier Amsterdam, 1989, pp. 473 193. 

Katoh et al. [3] prepared w/o emulsions composed of salt solution, polyglycerin polyricinolate (PGPR) at 2%wt and com oil. It has been proven that the disperse-phase flux was increased 100-fold using a hydrophilic membrane pretreated by immersion in the oil phase. This made the membrane emulsification system practical for large-scale production of a w/o emulsion in food application. 

Anonymous 1968. Stabilisation of various emulsions in food products. French patent 1, 533, 528 (Chemical Abstracts 71, 122598n). 

Bergenstahl, B.A.,Claesson, P.M. 1990. Surface forces in emulsions. In Food Emulsions, (K. Larsson, S.E. Friberg, eds.), pp. 41-96, Marcel Dekker, New York. 

Tobias, J., Tracy, P.H. 1958. Observation on low fat dairy spreads. J. Dairy Sci. 41, 1117-1120. Tornberg, E., Ediriweera, N. 1987. Coalescence stability of protein-stabilised emulsions. In Food Emulsions and Foams (E. Dickinson, ed.), pp. 52-63, Royal Society of Chemistry, London. 

Hibberd, D.J., Holmes, A.K., Garrood, M., Fillery-Travis, A.J., Robins, M.M., Challis, R.E. 1997a. Ultrasonic characterization of flocculation in oil-in-water emulsions. In Food Colloids—Proteins, Lipids and Polysaccharides (E. Dickinson, B. Bergenstahl, eds.), pp. 137-149, Royal Society of Chemistry, Cambridge. 

Boode, K., and P. Walstra, Kinetics of Partial Coalescence in Oil-in-Water Emulsions, in Food Colloids and Polymers Stability and Mechanical Properties, edited by E. Dickinson and P. Walstra, Royal Society of Chemistry, Cambridge, 1993, pp. 23-30. 

Dalgleish, D.G., Euston, S.E., Hunt, J.A., and Dickinson, E. 1991. Competitive adsorption of 3-lactoglobulin in mixed protein emulsions. In Food Polymers, Gels and Colloids, ed. 

Ribeiro, H. S. Ax, K. SchuberL H., Stability of lyeopene emulsions in food systems. Journal of Food Science (2003) 68, 2730-2734. 

For these reasons, there is at present less applieation of these types of emulsions in foods that might perhaps be anticipated or desired. Furthermore, the emulsions are more expensive to produce than simple emulsions, and therefore tend not to be widely employed, sinee proeessed foods in general tend to rely heavily on mini mum-eost formulations. 

N Krog. In M El-Nokaly, D Cornell, eds. Microemulsions and Emulsions in Foods. ACS Symposium Series 448. Washington, DC American Chemical Society, 1991, pp 139—145. 

Surfactant Association Structures, Microemulsions and Emulsions in Food... 

S. E. Friberg, I. Kayali Microemulsions and Emulsions in Food, M. El-Nokaly,... 

Emulsions in foods are macro emulsions, mainly mixtures of oil and water. The less polar phase of an emulsion (of lower relative permittivity) is referred to as the oil, while water is the second phase of the emulsion. Emulsions in food are of two types. An oil-in-water (o/w) emulsion (oil is the dispersed phase and water is the dispersion medium) contains small droplets of oil that are dispersed in water. Alternatively, a water-in-oil (w/o) emulsion has small droplets of water (dispersed phase) that are dispersed in oil (dispersion medium). Like all hydrophobic colloids, macro emulsions are unstable, because the dispersed phase tends to coalescence (small drops aggregate into larger drops and possibly even into a continuous phase, a layer) and the emulsions can then be divided into two phases, usually irreversibly. According to the density of the dispersion medium, the dispersed phase can be concentrated either on the surface or settle to the bottom of the container. 

These systems are widely used in many food products. A section will be devoted to the interfedal phenomena in food colloids, in particular their dynamic properties and the competitive adsorption of the various components at the interlace. The interaction between proteins eind polysaccharides in food colloids will be briefly described. This is followed by a section on the interaction between polysaccharides and surfactants. A short review will be given on surfactant association structures, microemulsions and emulsions in food [3]. Finally, the effect of food surfactants on the interfacial and bulk rheology of food emulsions will be briefly described. The formation of aggregation networks and the application of fractal concepts is then considered. This is followed by a section on applications of rheology in studying food texture and mouth feel. 

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