Emulsions: Principles and preparation - Questions
8 important questions on Emulsions: Principles and preparation - Questions
Surfactants generally adsorb at oil-water interfaces faster than proteins. T/F
Membrane emulsification produces larger throughputs than conventional agitation techniques for emulsification. T/F
The ageing step in ice cream processing is important because
- It allows enough time for proteins to absorb at the oil-water interface
- It allows small ice crystals to form
- It allows enough time for proteins to adsorb at the air-water interface
- It allows enough time for low molecular weight emulsifiers to adsorb at the oil-water interface
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In emulsions, flocculation:
- May precede droplet coalescence
- Can decrease the effective dispersed phase volume fraction
- Is associated with the rupture of the interfacial film between two associated droplets
- Is generally encountered in emulsions with a high net surface charge of the droplets
Which of the following emulsifiers would you select to prepare a water-in-oil emulsion:
- Sodium caseinate
- Sodium stearoyl lactylate (anionic surfactant, HLB ~ 20)
- Polysorbate 20 (non-ionic surfactant, HLB ~ 16)
- PGPR (non-ionic surfactant, HLB ~ 3)
Emulsification using a high pressure homogeniser:
- Can produce highly mono disperse emulsion droplets
- Does not require multiple passes
- Is suitable for producing small emulsion droplets
- Is adapted when the product contains shear- and temperature-sensitive ingredients
What does the HLB of surfactants mean for dissolving oil or water?
If we would plot the strength of droplet-droplet repulsive interactions in an oil-in-water emulsion as a function of the dispersed phase volume fraction (graph below), milk would be located:
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