Salad gels

Most food products and food preparations are colloids. They are typically multicomponent and multiphase systems consisting of colloidal species of different kinds, shapes, and sizes and different phases. Ice cream, for example, is a combination of emulsions, foams, particles, and gels since it consists of a frozen aqueous phase containing fat droplets, ice crystals, and very small air pockets (microvoids). Salad dressing, special sauce, and the like are complicated emulsions and may contain small surfactant clusters known as micelles (Chapter 8). The dimensions of the particles in these entities usually cover a rather broad spectrum, ranging from nanometers (typical micellar units) to micrometers (emulsion droplets) or millimeters (foams). Food products may also contain macromolecules (such as proteins) and gels formed from other food particles aggregated by adsorbed protein molecules. The texture (how a food feels to touch or in the mouth) depends on the structure of the food. 

Set up a circus of gels, sols, emulsions and foams, e.g. jelly , milk, pumice stone, polyurethane foam, bread, emulsion paint, cola, hair cream, aerosol dispenser, salad cream. A silica gel can be made from sodium silicate and hydrochloric acid. Classify the examples according to type of colloidal system. 

Gel formation by pectins can be a positive quality factor in some citrus products, for example, gelled citrus salads... 

These salads consist of citrus fruit sections suspended in a gel of low ester pectin, carrageenan, and locust bean gum. Similar pectin mixtures have also been suggested as a sealer for grapefruit halves (27). Ready-to-eat grapefruit halves may be satisfactorily stored 48 hours if chilled. 

Celled salads and desserts Puddings—canned, dry cold-mix, milk-gel Dense syrups and dessert toppings Beverages—fruit, nonfat dry-milk Dehydrated gravies, sauces, and soups... 

Cellulose Avicel, Methocel, Solka-Floc, Cellulose gel, Just Fiber Mayonnaise, salad dressings, frozen desserts, processed cheese, fried foods, sauces... 

Food Starch N-Lite, OptaGrade, Sta-Slim, Pure-gel processed meats, salad dressings, fillings, frostings, sauces... 

The recommended uses for low-ester pectins have been numerous, and previous publications (I, 2 P, If, 12 15y 17) have mentioned their adaptations, primarily in low-solids desserts, salads, spreads, and metallic pectinates, in the freezing of fruits, as film coatings of foods, etc. While the uses of low-methoxyl pectinates have been associated largely with the idea that they will gel under certain conditions without the addition of sugar or with low-sugar content, sugar is usually added in small quantities to improve the flavor of the gel. 

Its ability to swell in water to form gels of high water content makes it very useful in the food industry as a thickening agent or stabilizer for products like ready-prepared puddings, salad dressing, and mayonnaise and in jelly confections and ice cream. 

Thickener, stabilizer, and emulsifier in foods such as salad dressings, ice cream, jam, and mayonnaise Gel formation and coatings in the meat and dairy industry... 

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