Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
In the most basic sense, as described in Fennema’s Food Chemistry, an emulsion is a “dispersion of one liquid into another.” The properties of these mixtures are defined by the type of emulsion (oil in water or water in oil), droplet size, volume fraction of the dispersed phase, composition of the surface layer and composition of the continuous phase. Droplet size is important to emulsions in that a finer droplet size, typically 1 um, generally yields a more stable emulsion (Srinivasan and others, 2008). The volume fraction is imp...
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...ore over, when chlorine containing salt is added to the mixture, the negatively charged chlorine ions amplify the negative charge of the meat proteins, causing them to repel each other more. This not only allows for more space in the matrix, but decreases water mobilization as well (Hoogenkamp 2011).
Fat, too, plays an important role in meat emulsion stability. After freeing the fat from the 'fat cellular structure', fat droplets are produced; the smaller the droplets the more stable the emulsion (Hoogenkamp 2011). Hoogencamp also explains that an adequate amount of solubilised protein also needs to be available to cover the surface of the fat droplets. In cases when more fat stability is required, because it remains pliable when denatured, sodium caseinate can be used as an emulsifier rather than depending on just the myosin found in the meat (Hoogenkamp 2011).
Esters are defined as molecules consisting of a carbonyl group which is adjacent to an ether linkage. They are polar molecules which are less polar than alcohols but more so than ethers, due to their degree of hydrogen bonding ability. Most often derived from reacting an alcohol with a carboxylic acid, esters are a unique, ubiquitous class of compounds with many useful applications in both natural and industrial processes 1. For example, within mammals, esters are used in triglycerides and other lipids as they are the main functional group attacking fatty acids to the glycerol chain 2. A unique property of esters is their tendency to give off distinct aromas such as the scent of apples (Ethyl caprylate) and bananas (Isoamyl acetate). This is of a unique importance especially in industries that utilize flavors and aromas such as the tobacco, candy and alcohol industry. Consistent research is conducted in order to enhance and increase the effectiveness of esters in these products 3.
Common salt is necessary in everyday lives because it carries vital substances. It also has many uses, but is found to be used in food only one percent of the time (McGrath and Travers, 1999). It is used to clear ice and snow off of roads, during the production of chlorine, in livestock feeding, to preserve foods, and to improve the taste of some foods. (Aasen, et Al 1999).
Size and stability: Liquid formulation can be bulky, difficult to transport and store.1 During storage under the stated conditions, it’s necessary that oral solutions are not subject to precipitation, fast sedimentation, caking or formation of lump.2 They have poor stability compare to solid dosage form formulation due to hydrolysis.1 Therefore, it’s important to optimize the active ingredient stability in liquid formulation including those prepared from powder or granules.2
The aim of this paper is to take an in-depth look at the emotion of disgust, and explore what role (if any) it should play in morality. The issue of what role disgust should have in morality is disputed by advocates and skeptics. In what follows, I will outline this dispute and show the arguments each side makes. Following that, I will take a look into Kelly’s view which takes the skeptical stance, but differs in how he comes to take that stance. Next I will show how Kelly uses his view to disprove the disgust advocates’ arguments. Finally, I will illustrate a promising line of argument that may give hope to the disgust advocates, in light of Kelly’s powerful skeptical stance.
Meat is a major food that it is commonly consumed by humans. Meat quality is important for the buyer who buys meat, and it is a particularly crucial level for the industrial meat in this century. In many countries, because of the costumer request for high quality of meat is rapidly rising, the industrial of meat must produce a convenience meat quality that supply a safety, tenderness, healthy and flavour to ensure more increase the consumption of meat ( Joo, 2013).
Mented Cosmetics Founders are Now 15th and 16th Black Women to Raise $1M Capital Cofounders Amanda Johnson and KJ Miller of Mented Cosmetics have become the 15th and 16th African-American women who are able to raise $1 million in capital for their business. Mented Costemtics is a makeup line for created for women of color. The two founders met in Harvard Business School where they were classmates.
...ds (McMurry, Castellion, & Ballantine, 2007, pg 748). At room temperature, saturated fats (i.e. lard, butter, bacon grease) solidify because their hydrocarbon chains are stable and can pack together (McMurry, Castellion, & Ballantine, 2007, pg 770). Plant-derived polyunsaturated fats (sunflower, safflower, soybean, and corn oils) are unstable and remain in liquid form at room temperature, because of the rigid kinks of the cis double bonds (McMurry, Castellion, & Ballantine, 2007, pg 752). The more double bonds that a polyunsaturated fat contains, the less it is able to bind together as a solid (McMurry, Castellion, & Ballantine, 2007, pg 752). Other than identifying foods having the “bad” saturated or trans-fats with safe food containing the beneficial “good fats,” the difference between the two ultimately is found within the molecular structures of fatty acids.
Impression materials are used to register or reproduce the form and relations of the teeth and the surrounding oral tissues (1). Making an impression represents a critical step in processing and fitting of a dental prosthesis (2). Several types of impression materials are produced. These include silicones, polyether, polysulfide and alginate which are available for crowns and fixed partial denture impressions. Silicone impression materials are considered to be suitable impression materials to use for fixed prostheses (3). Also, it has been reported that silicone has the ability to remain dimensionally stable through disinfection procedures (4). Among silicone impression materials, one type of them, called polyvinyl siloxane (PVS) is reported
I find it fascinating that we can make a gel from an animal product (gelatin) but we can also replicate that with a plant product like pectin. The gel structure not only is important for structure, it is essential to keep the product from deforming, adding flavor, increasing stability, texture, etc. It is really interesting to know that we can easily make such products. After doing some research I found three products; shirataki (tofu) noodles, instant puddings, and gummy confectionaries all have gel structures and are pretty different from each other. All of the products are mixed gels meaning they contain more than one gelling agent. I want to look at the gelation process and the manner in which it is illustrated by all three. It is interesting that all three are pretty different from each other yet they are called gels. I am going to explore more in to this idea. All three are considered mixed gels. The gel structure not only is important for structure, it is essential to keep product from deforming, adding flavor, increasing stability, texture, etc. “Gels can be considered as soft glassy materials where the non-crystalline and random organization within the system induces a metastable state.” (Renard2006) I will look at the textures of all three foods and demonstrate how gels affect it. I am particularly interested in gummy confectionaries and their gel structures. Characterization of gels can be performed by using rheological measurements. They seem so complicated but they are pretty simple indeed. I have always been fascinated with confectionaries and how they can have the structure and texture that have. Gels are very intriguing and it is mesmerizing to know that a multitude of products that are and can be used for. The...
The Scott's emulsion is made up of a cod liver oil range of emulsions rich in natural sources of vitamin A and D, calcium, phosphorus and omega 3. (GlaxoSmithKlein, 2014)The emulsion helps enhance and maintain the body's natural resistance to variable infections and develop strong bones and teeth. Therefore, it satisfies those achievers who look forward to well-established and prestige products that will demonstrate success. Besides, consumers who are goal oriented and are committed to their family members and career would prefer reliable and trustworthy brand for their health
Mayonnaise is an important base of dressing, dips, and sauce. It is widely used in sandwiches, salads, and burgers, especially in western countries. Mayonnaise is an oil-in-water semisolid emulsion prepared from vegetable oil(s), acidifying ingredients (such as vinegar, lemon juice or citric acid), and egg-yolk containing ingredients. According to FDA (2015), a mayonnaise should contain not less than 65% of vegetable oil by weight. Emulsion is a dispersion of two immiscible liquids. As an oil-in-water emulsion, an emulsifier is required to stabilize the emulsion to prevent separation of oil and water phase. It adsorbs at the interface between the liquids and reduces the surface tension of the liquid to enable them to spread over one another
The main problem faced by all meat industries is meat toughening. Meat toughening is mainly caused by rigor mortis that is happen after animals are slaughtered. Rigor mortis caused meat to loss its extensibility causing it to become stiff and tough (Fremery and Pool, 1960). In the meantime, there are many techniques and technologies proposed to overcome meat toughening problems with many of them ...
Enculturation is the procedure through which individuals learn the needs of the nearby culture and obtains values and behaviors that are either necessary or suitable in that particular culture. According to sociologist, Talcott Parsons, new generations of children are repeated barbarian incursion since human infants do not have culture at birth (Grunland & Mayers, 2014). At birth, children do not have conception of the world, have no morality, and have no language, which implies that they are unsocialized and uncultured. Consequently, the process of enculturation of a child has attracted various arguments and counterarguments. Some people say that once a person has experienced the enculturation process as a child,
Law, Abu Bakar, Mat Hashim, and Abdul Hamid (2011) concluded that fermentation is one of the oldest and widely used food preservation methods in households, small-scale food industries as well as in large enterprise. Fermented foods generally preserved pleasant flavor, aroma, texture, enhanced nutritive values and good keeping quality under ambient conditions. (p.1)