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18 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Emulsifier |
Amphophilic Adsorb at the oil/water interface Reduces interfacial tension Forms an interfacial film Prevents coalescence |
Properties |
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Emulsions factores |
Droplet size small, large will coalesce Adding acid might separate th emul The ticket the emulsion more stable Gums increase viscosity increase stability Increase temp bubbles can coalesce Cooling more stable Freezing might denature protein, no stable, addition of gums Shaking cream turn into butter |
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Foams stability |
Decrease due to gravity Film rupture Diffusion from small to bigger bubbles Evaporation of continuous phase |
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Foaming agents |
Sugar increase viscosity more stable Gums Thickeners Acid Solid particles |
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Anti foaming |
Fats compete with protein Salt weaken interactions between proteins at the surface |
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Egg proteins |
White albumen Ovalbumin nutrition Ovotransferin binds iron Ovomucoid blocks digestive enz Lysozyme kills bacteria Avidin binds biotin Yolk Phosphovitins metal sites for Ca Fe captions Lipovitellins lipids and metal storage |
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Milk protein |
Alphas1, alphas2, B and K caseins Whey lactalbumin and betalactoglobulin |
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Lipids |
Insulation and protection Cell membranes Energy storage Signalling |
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Carbohydrates |
Contain C H O Simple or complex Simple sugars dextrins gums pectins starches cellulose Source of energy and fiber Important constituents of food due to functional propertie thickeners stabilisers fat replacers gelling agents |
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Sugar functions |
Sweetnes Solution and syrup formation Body and mouth feel Fermentation Preservative Reduction sugar mailard reaction |
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Protein functions |
Gelling agent Thickeners Emulsifier Foaming agent Binding |
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Milk |
Emulsion fat globules disperse in aqueous solution. Emulsifier milk fat globules membrane |
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Whey |
Sports nutrition Frozen dairy products Baked goods Dried whey extra protein emulsifier |
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Fat functions |
Add flavour Aereate batter and dough Contribute with flakiness Contribute tenderness Emulsions Transfer heat, like frying Prevent sticking Provide satiety |
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Detoriation of lipids |
Hydrolytic oxidation remove of fatty acids from glycerol by water, temp and lipase Oxidative rancidity formation of free radicals by 02 in presence of light |
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Fat replacements |
Create the mouthfeel and texture of fat with less calories Protein milk and egg derivatives Carbohydrates hydrocolloids maltodextrins fibers Fat based modified lipids in order to keep the fat characteristics in food but less calories vegetable oil mono and diglyceride emulsifier |
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Functional food |
Food that has an ingredient that provides health benefits that go beyond the traditional nutritional values |
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Nutraceutical |
Natural compounds found in foods or dietary supplements that have health promoting benefits like preventing or treating illness |
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