Emulsifiers in food technology pdf

This article is about mixtures of liquids. Fluid system in which liquid droplets are emulsifiers in food technology pdf in a liquid.

The definition is based on the definition in ref. Its use is, therefore, not recommended. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, wherein the oil is the dispersed phase, and water is the dispersion medium.

Second, they can form a water-in-oil emulsion, wherein water is the dispersed phase and oil is the external phase. Multiple emulsions are also possible, including a “water-in-oil-in-water” emulsion and an “oil-in-water-in-oil” emulsion. Emulsions, being liquids, do not exhibit a static internal structure. Emulsions contain both a dispersed and a continuous phase, with the boundary between the phases called the “interface”.

One example would be a mixture of water and oil. This property is due to the fact that lightwaves are scattered by the droplets only if their sizes exceed about one-quarter of the wavelength of the incident light. 100 nm, the light can penetrate through the emulsion without being scattered. Because of many undesirable side-effects caused by surfactants, their presence is disadvantageous or prohibitive in many applications.