FOOD SYSTEMS AND FOOD DISPERSIONS
FOOD SYSTEMS -Edible tissue
FOOD DISPERSIONS: is a continuous phase with one or more dispersed phases.
b) tomato juice
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.