Food Emulsions - download pdf or read online
By David Julian McClements
Nutrition Emulsions: ideas, perform, and methods introduces simple ideas and methods of emulsion technological know-how and demonstrates how this information will be utilized to raised comprehend and regulate visual appeal, balance, and texture of many universal and critical emulsion-based meals. issues contain formation, characterization, and alertness of emulsions.
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Extra info for Food Emulsions
2. 3. Attractive interactions dominate at all separations. 2A), which means that the droplets will tend to aggregate (provided the strength of the interaction is greater than the disorganizing influence of the thermal energy). Repulsive interactions dominate at all separations. 2B), which means that the droplets tend to remain as individual entities. Attractive interactions dominate at large separations, but repulsive interactions dominate at short separations. At very large droplet separations, there is no effective interaction between the droplets.
Under certain circumstances, both theoretical approaches give similar predictions of the van der Waals interaction between macroscopic bodies. In general, however, the macroscopic approach is usually the most suitable for describing interactions between emulsion droplets because it automatically takes into account the effects of retardation and the liquid surrounding the droplets (Hunter 1986). 2. 2) where A121 is the Hamaker function for emulsion droplets (medium 1) separated by a liquid (medium 2).
1). When an energy barrier is much greater than the thermal energy of the system, a molecule may be “trapped” in a metastable state indefinitely. The flexibility of molecules in solution is also governed by both thermodynamic and kinetic factors. Thermodynamically, a flexible molecule must be able to exist in a number of conformations that have fairly similar (±kT) low free energies. Kinetically, the energy barriers that separate these energy states must be small compared to the thermal energy of the system.
Food Emulsions by David Julian McClements