Fluid interfaces food emulsifiers

The adsorption of emulsifiers at fluid-fluid interfaces is considered to play an important role in the formation and stabilization of food dispersions (Dickinson, 1982). During the formation of a dispersed system, the emulsifier must be adsorbed at the interface to prevent the recoalescence of the initially formed dispersed particles (bubbles or droplets). In addition, during... 

However, nonequilibrium processes occur in many systems containing emulsifiers at fluid interfaces (Figure 14.1). Thus, relaxation phenomena have great importance from a practical point of view in emulsifier films that stabilize food dispersions. The d)mamic phenomena and the development of intermolecular associations at the interface lead to alterations in surface properties that have measurable rheological consequences (Murray and Dickinson, 1996 Murray, 1998,2002 Bos and van Vliet, 2001) that is, surface... 

Interfacial physico-chemical characteristics of food emulsifiers at fluid interfaces. 

In summary, the formation, stability, and mechanical properties of food dispersed systems depend on the way in which the constituent particles and macromolecules adsorb and interact at fluid-fluid interfaces (Figure 14.1). Thus, the optimum use of emulsifiers depends on our knowledge of their interfacial physico-chemical characteristics — such as surface activity, structure, stability, superficial viscosity, etc. — and the kinetics of film formation at fluid-fluid interfaces. 

The interface between crystals and the rest of the food matrix is another important concern in governing food properties. As noted in the previous section, the hydrophilic nature of sugar crystals in melted chocolate dramatically impacts fluid viscosity, as does the effect of modifying that interface through addition of an emulsifier. 

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