Emulsions - Decision tree emulsion
4 important questions on Emulsions - Decision tree emulsion
An emulsion made by proteins is unstable/stable at pH far from pI, how come?
- Unstable --> Creaming. Flocculation can occur due to closer distance of droplets.
- Stable --> Sufficient distance between droplets and sufficient charge; electrostatic repulsion
An emulsion of proteins + carbohydrates is stable, the PS goes into the continuous phase as there is repulsion or the PS is neutral, how come?
- Electrostatic stabilisation
- Sufficient viscosity to inhibit creaming (Stokes law)
An emulsion of proteins + carbohydrates is unstable, there is electrostatic attraction and the PS is added before emulsification, how come?
- Soluble complex: adsorbs on the oils droplet --> In case of too little repulsion: creaming
- Large coacervates: phase separation and large coacervates sediment
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An emulsion of proteins + carbohydrates is unstable, there is electrostatic attraction and the PS is added after emulsification, how come?
- Low concentration PS --> bridging flocculation and creaming
- Protein on oil droplet: PS surrounds oil droplet --> droplets are stabilised, but due to low repulsion, creaming can occur
- High concentration PS
- Creaming because charge of PS is too low; no flocculation
- Depletion interactions due to excess PS
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