GUM AND STABILIZERS

Mer som dette

attitude-behavior

Ved Jingjie He

QC

Ved Mahmoud Azzazy

MIND MAP

Ved Arlem Martinez

Tree organigram

Ved Ahmad Farihin

Substance which reduce surface tension at the interface of 2 normally immersible phases which allowing them to mix

Types:

Water-in-Oil (W/O) Emulsion:

water droplets are dispersed in continuous oil phase

spread

salad dressing

margerine

Oil-in-Water (O/W) Emulsion:

oil droplets are dispersed in continuous water phase.

cream

milk

mayonnaise

Factors that effect emulsion stability

5) Concentration of emulsifier

4) Viscocity

3) Type of emulsifier

2) Change in pH or ionic strength

1) Droplets size

Formation of Emulsion:

By homogenization- dispersed phase is broken into small droplets

Requires the dispersion of one phase into small droplets

Functions:

6) Improve the texture of fat-based products

5) Increase the shelf-life of the products

4) Modify the texture

3) Control the agglomeration of fats globule

2) Stabilize the aerated system

1) Promotes stability of the system