Food Systems and Food Dispersions ( Dr. Çiğdem SOYSAL )

FOOD SYSTEMS AND FOOD DISPERSIONS
FOOD SYSTEMS
-Edible tissue
a) fruits
b) vegetables
c) meat
FOOD DISPERSIONS: is a continuous phase with one or more dispersed phases.
a) milk
b) tomato juice
c) mayonnaise
Breakdown of Emulsions
-Creaming: formation of two emulsion layers
-Flocculence: agglomeration of droplets
-Coalescence: irreversible union of small droplets leading to the separation of two phases.
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