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A system of discrete particles in a continuous liquid.
Heterogeneous system.

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Type of dispersion.
A system of discrete solid particles in a continuous liquid.  Large particles (larger than 1000nm) Particles sediment upon standing.
Can be separated by filtration.

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Type of dispersion.
System of liquid particles in a continuous liquid.
Emulsion (noun) - disperse systems of one or more immiscible liquids, in which one of the liquids is dispersed in the other as small droplets.
Emulsification / Homogenisation  - the process of converting two or more liquids into an emulsion.
Emulsify (verb) - to convert two or more liquids into an emulsion.
Two types - oil-in-water (o/w) and water-in-oil (w/o).
o/w emulsion examples are milk, salad dressings, soups.
w/o emulsion examples are butter, margarine.

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The inorganic residue remaining after ignition or complete oxidation of organic matter.

Ash represents the total mineral content in foods.

Ashes are white or slightly off-grey. If black particles are observed some organic matter remains.

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Type of dispersion.
System of gaseous particles in a continuous liquid.
Foam (noun) - a mass of bubbles of air or gas in a liquid film.

Air-in-water e.g. milk foam
Air-in-oil e.g.  during aero chocolate manufacture

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Gel (noun) -  a continuous, 3D network of connected molecules or particles entrapping a large volume of a continuous liquid phase. Intermediate between a solid and a liquid.
Gelling agent (noun) - any substance that is dissolved in a liquid to cause it to set into a gel.

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Denature (verb) - to change the native (natural) structure of a protein by high temperature, chemicals or extremes of pH

Denaturation - a reversible or irreversible change of native conformation without cleavage of peptide bonds.

Denaturing agents - temperature, pH, salts, urea, guanidine hyrochloride, SDS

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Gelatinisation - is the loss of granular and molecular order within the starch granule during heating in high moisture environments.
Starch
Involves hydration and swelling of starch granule
Measured using RVA (rapid visco analyser)
Remembering that native starch granule is semi-crystalline and therefore gelatinisation = loss of crystalline order

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Solubility (noun) - the ability of a substance to dissolve in another substance or solvent at a given temperature and pressure
Soluble (adjective) - able to dissolve
Solution (noun) - a homogeneous mixture of a solid substance dissolved in a liquid
Solvent (noun) - a liquid in which a solid substance can be dissolved
Solute (noun) - the substance dissolved in the solvent.

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Viscosity is a measure of a fluid to resist flow

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More than one crystalline form.
Use to discuss fat crystals

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A substance which increases the viscosity of a liquid (continuous phase)

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Properties that depend on the number of solute particles present rather than the nature of the particles

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Properties that depend on the identity of the dissolved species and the solvent – taste, colour, viscosity, surface tension, solubility

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Continuous phase - the phase in which the droplets or particles are distributed.

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Lack of long-range order
Atoms and molecules are not organised in a definite lattice pattern.
Not crystalline

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Crystalline (adjective) - formed of crystals
Crystallisation (noun) - the formation of crystals
Crystallise (verb) - to form crystals

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also termed Pseudoplastic fluid
Viscosity decreases as the shear rate increases

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also termed Dilatant fluid
Viscosity increases as the shear rate increases

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A gel that once formed by heating will not melt

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Thermoreversible gel - melts on heating and gels upon cooling

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An emulsion system changes from an oil-in-water emulsion to a water-in-oil emulsion, or vice versa.
Examples include butter and margarine manufacture

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Gelling agent (noun) - any substance that is dissolved in a liquid to cause it to set into a gel.

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A molecule with polar/hydrophilic and non-polar/hydrophobic regions on the same molecule

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Property of a substance that repels water

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Disperse phase - the phase of small droplets or particles

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Components are immiscible = two phases
Consist of disperse particles and continuous phase.
Colloids are cloudy mixtures, intermediate in size between those of a solution and a suspension (1-100000nm).
Do not settle upon standing.
Cannot be separated by filtration.
Can be further classified as emulsions, aerosols, foams.

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Conversion between the solid and gas phases of matter, with no intermediate liquid state.

e.g. freeze drying

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A change in physical state of a material often caused by a change in temperature or pressure

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also termed "emulsifier", "surfactant", "emulsifying agent"

Molecules are amphiphilic

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Gel that melts on heating, gels on cooling.
Example - gelatin

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An emulsion system that changes from an oil-in-water to water-in-oil emulsion, or vice versa.
Margarine, fat spreads

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Ordered internal structure, crystalline material able to refract light in two directions.
Birefringent material can be observed with greater clarity in a polarised light microscope.
Use for starch granule observation.

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Viscosity of a Newtonian fluid remains constant.
Shear rate does not affect fluid viscosity.

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Viscosity is a measure of a fluid's resistance to flow
Measure by flow rates
Thickness/thinness of a sample

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properties that depend on the number of particles present in a solution rather than the nature of the particles
Vapour pressure lowering
Osmotic pressure
Freezing point depression

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High affinity for water

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Compounds that increase the plasticity of a material.
Low molecular weight materials e.g. water to sugar
Presence of a plasticiser lowers the glass transition temperature.

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Ingredient to make a food product stable.
Thickeners - xanthan, guar gum, locust bean gum
Gelling agent
Emulsifier

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Loss of water from a structure
For example from gels, starch pastes

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3D network entrapping water
Intermediate between liquid and solid

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Temperature
Pressure
Other constituents
pH
Salts
Water content

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Energy required to increase surface area of a liquid by a unit area

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Recrystallisation/ re-association of gelatinised starch molecules during storage.

Examples include staling of bread, syneresis of starch gel.

Different structure in retrograded starch compared to native starch.

Amylose retrogradation is faster than amylopectin.
Retrogradation rate is optimum at 4 degrees Celsius, 40-60% moisture content. Presence of other material can decrease the rate of retrogradation.

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Energy required to increase the size of the interface between two adjacent phase.

Arises due to the different attractive intermolecular forces that act on the two fluid phases.

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Ability to retain shape under slight pressure but yield to increased pressure
Fat spreads, margarine