Etiket Arşivleri: Creaming

Emulsions Stability ( Prof. Abd Karim Alias )

EMULSIONS STABILITY

Prof. Abd Karim Alias
Universiti Sains Malaysia

Mechanisms of Emulsion Instability

Emulsion stability – ability to resist changes in its physicochemical properties with time.

Mechanisms of emulsion breakdown:

Creaming – the process in which droplets move upwards (droplets density < density of continuous phase)

Sedimentation – the process in which droplets move downwards (droplets density > density of continuous phase)

Mechanisms of emulsion breakdown (..cont’):

Flocculation– the process in which two or more droplets “stick” together to form an aggregate (but the droplets still retain their individual integrity)

Coalescence – the process in which two or more droplets merge together to form a single larger droplet.

Phase inversion – the process in which o/w emulsion changes to w/o emulsion, or vice versa.

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.