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Emulsions 101

 

The webcast will cover the ingredients and process needed to manufacture stable food emulsions. The properties of oil, water and emulsifiers (surfactants and proteins) will be reviewed with an emphasis on hydrophobic interactions. Next the interactions between these ingredients will be used to explain surface tension and the role of the emulsifier in forming stabilizing emulsions.  The properties (color, viscosity, flavor) and stability of emulsions (creaming, flocculation, coalescence) be explained in terms of the interactions between the ingredients and the droplets. The program is designed for learners with an interest in emulsion-based foods and with some background in general food chemistry. The focus is on the common features shared by all food emulsions, rather than a particular product category.

Learning Objectives:

  1. Explain the molecular basis and consequences of the hydrophobic effect
  2. Define interfacial tension and the effects of added emulsifier on surface properties
  3.  Interpret a particle size distribution
  4. Distinguish flocculation from coalescence
  5. Recognize and propose practical solutions to a creaming defect
  6. Suggest ways to control the viscosity of an emulsion
  7. Predict how oil concentration affects the aroma of an emulsion

Learning Level(s): Beginner, Intermediate, Advanced
Non-Member Registration Fee: $119
Member Registration Fee: $79
Student Registration Fee: $45
Presentation Date: 04/15/14 12:00 PM
Duration: 90 Minutes

Faculty:

John Neil Coupland CFS

Pennsylvania State Univ

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