WJEC Level 3 Diploma In Food Science And Nutrition

57 Emulsification ⦁ ,I RLO DQG ZDWHU DUH SODFHG LQ D MDU DQG VKDNHQ WKH RLO DQG ZDWHU ZLOO PL[ WRJHWKHU DQG form a cloudy liquid. ⦁ ,I WKH PL[WXUH LV OHIW WR VWDQG IRU D IHZ PLQXWHV WKH RLO DQG ZDWHU ZLOO EHJLQ WR VHSDUDWH Ŝ WKH RLO ZLOO ULVH DQG IRUP D OD\HU RQ WRS of the water. This is because oil and water repel each other. They are immiscible OLTXLGV L H E\ WKHPVHOYHV WKH\ DUH XQDEOH WR EH SHUPDQHQWO\ PL[HG RU EOHQGHG WRJHWKHU ⦁ 2LO DQG ZDWHU FDQ EH PDGH WR PL[ WRJHWKHU SHUPDQHQWO\ E\ DGGLQJ DQ emulsifier to form an emulsion . This process is called emulsification . ⦁ Emulsifiers DUH PROHFXOHV ZLWK WZR HQGV 2QH HQG LV hydrophilic (attracted to water) and the other end is hydrophobic (attracted to oil – i.e. it is repelled by water). ⦁ :KHQ DQ HPXOVLʐHU LV DGGHG WR D PL[WXUH RI RLO DQG ZDWHU LWV PROHFXOHV DUUDQJH WKHPVHOYHV VR WKDW WKH\ SUHYHQW WKH RLO DQG ZDWHU IURP VHSDUDWLQJ OLNH WKLV ⦁ The mixture is now an emulsion and it is thicker WKDQ WKH RULJLQDO VHSDUDWH OLTXLGV ⦁ (JJ \RONV FRQWDLQ D QDWXUDO phospholipid HPXOVLʐHU FDOOHG lecithin which is able to HPXOVLI\ VDXFHV VXFK DV +ROODQGDLVH DQG PD\RQQDLVH ⦁ /HFLWKLQ LV DOVR H[WUDFWHG IURP SODQWV VXFK DV VR\D EHDQV DQG VXQflRZHUV DQG XVHG DV DQ HPXOVLʐHU LQ PDQ\ IRRG SURGXFWV LQFOXGLQJ YHJHWDEOH IDW VSUHDGV ZKLFK KDYH HPXOVLʐHUV VXFK DV VR\ OHFLWKLQ DQG PRQRJO\FHULGHV DGGHG WR WKHP WR KHOS WKHP UHPDLQ VWDEOH Ŝ \RX FDQ VHH WKHVH ZULWWHQ LQ WKH LQJUHGLHQWV OLVW RQ WKH ODEHO RI D YHJHWDEOH IDW VSUHDG Oil droplets stay dispersed in the water and do not separate from it The properties of foods and how they are changed