WJEC Level 3 Diploma In Food Science And Nutrition

56 Name of colloid What it is composed of Food science examples Foam/aerosol Gas bubbles dispersed in a liquid ⦁ :KLSSHG IUHVK FUHDP Ŝ DLU GLVSHUVHG in a liquid ⦁ &DQQHG DHURVRO ZKLSSHG FUHDP Ŝ QLWURXV R[LGH JDV GLVSHUVHG LQ D OLTXLG 7KH JDV DFWV DV WKH SURSHOODQW WR IRUFH the cream from the aerosol can and DOVR DFWV DV D SUHVHUYDWLYH WR SUHYHQW LW IURP JRLQJ UDQFLG ⦁ 8QFRRNHG PHULQJXH Ŝ DLU GLVSHUVHG LQ OLTXLG UDZ HJJ ZKLWH Solid foam Gas bubbles dispersed in a solid ⦁ 0HULQJXH Ŝ DLU GLVSHUVHG LQ VROLG EDNHG HJJ ZKLWH ⦁ %UHDG Ŝ &2 2 JDV GLVSHUVHG LQ FRRNHG GRXJK ⦁ 6SRQJH FDNH Ŝ DLU DQG &2 2 JDV GLVSHUVHG LQ flRXU HJJ DQG VXJDU Emulsion /LTXLG RLO SDUWLFOHV dispersed in another liquid (more details about WKH SURFHVV RI IRUPLQJ HPXOVLRQV > emulsification @ DUH JLYHQ EHORZ ⦁ 0D\RQQDLVH Ŝ RLO GLVSHUVHG LQ YLQHJDU (liquid) ⦁ +ROODQGDLVH VDXFH Ŝ HJJ \RON GLVSHUVHG in melted butter ⦁ Milk – butterfat droplets dispersed in watery liquid Solid emulsion /LTXLG SDUWLFOHV GLVSHUVHG in a solid (fat) ⦁ %XWWHU YHJHWDEOH IDW VSUHDG Ŝ EXWWHUPLON ZDWHU GLVSHUVHG LQ VROLG IDW ⦁ &KRFRODWH Ŝ DQ HPXOVLRQ RI OLTXLG PLON in solid cocoa butter ⦁ )RUFHPHDWV H J KRW GRJ VDXVDJHV Ŝ DQ HPXOVLRQ RI IDW PHDW VHDVRQLQJV DQG ZDWHU IRUFHG LQWR D VDXVDJH FDVLQJ hence the name ⦁ &ROORLGV JLYH IRRGV VSHFLʐF RUJDQROHSWLF FKDUDFWHULVWLFV VXFK DV OLJKWQHVV IRDPLQHVV VPRRWKQHVV MHOO\ WH[WXUH ⦁ 8QOLNH VXVSHQVLRQV ZKHUH SDUWLFOHV PL[HG ZLWK D OLTXLG ZLOO VHSDUDWH RXW WKH SDUWLFOHV LQ D FROORLG UHPDLQ GLVSHUVHG H J • Suspension WKH VWDUFK SDUWLFOHV LQ FRUQflRXU PL[HG ZLWK FROG ZDWHU ZLOO IDOO WR WKH bottom of the pan. • Colloid WKH VWDUFK SDUWLFOHV LQ FRUQflRXU ZLOO JHODWLQLVH ZKHQ KHDWHG LQ ZDWHU DQG VWD\ GLVSHUVHG WKURXJKRXW WKH VRO Chapter 5: The scientific properties of food Unit 3: Experimenting to solve food production problems (LO1)