Tolerates salts shearing decreases viscosity tolerates 50%-60%Īlcohol. Tolerates salts high stability and particle suspension moderate Great for all emulsions, higher ratios can create thicker/creamier emulsions. Can be used as a 1:1 replacement for soy lecithin Must be mixed into oil before emulsifying. Great for thinner viniagrettes will not thicken. at higher ratios it can overly thicken the emulsion Good for dilution, will not separate if liquid is added. Viscosity decreases with pH optimal at pH 4 References and Other Links you Might Like! Scott and Janie share recipes for 3 summer salads and dressings, and show you how to get to that elusive emulsified state using many of our most popular emulsifiers and thickeners, including some you may already have in your pantry… on this week’s WTF. Whether you prefer the viscosity to be watery, thick, or somewhere in between, what we all want is a salad dressing that won’t separate quickly. Bake at 190☌ for about 30 mins.Never Miss an Episode: Subscribe on YouTubeĪ great salad dressing is all about creating a perfect flow and then keeping that dressing blended over time. Place in a greased lined cake tin (approx 19 x 9 x 5 cm). Add whisked egg, vanilla essence and milkĥ. Sieve flour, GMS, salt and baking powder togetherģ. Several emulsifying agents are available, but in this experiment we will use Glycerol Monostearate.ġ. Butter and margarine are both water in oil emulsions (mixtures of tiny drops of water suspended in a continuous phase of oil).īy understanding the science that underlies emulsions we can add alternative emulsifying agents which undertake the same function as the conventional ingredients but at a fraction of the cost. If we can reduce the amount of such ingredients without diminishing their performance, then we can reduce the overall product cost. The most expensive ingredients in many conventional cakes are the shortening materials (butter or margarine). Which of the substances produces a 'thicker' emulsion? Making a reduced cost cake Which of the substances used exerts an emulsifying influence? Observe the contents of each tube immediately after shaking and again after they have been left standing in the rack for 10 minutes. Add the various ingredients as indicated below and shake each tube 100 times. Measure 5ml of vinegar into each of a series of 10 test tubes in a rack. Oil, Vinegar, an Egg (separated into white and yolk), Mustard, Salt, Pepper, Sugar, Paprika, Glyceryl Monostearate – GMS.This experiment investigates which common food materials have emulsifying properties (and which do not). The process of forming an emulsion can be assisted by the addition of surface active “emulsifying” agents. What happens to the emulsion when cream is churned into butter? Forming Emulsions Why does the low-calorie spread have a lower energy value than margarine?Ģ. Note which foods are water-in-oil emulsions and which are oil-in-water emulsions.ġ.(with “solid” emulsions it may help if you warm them a little to help the continuous phase to melt) Leave for a few minutes and then observe which dye has coloured the continuous phase. Sprinkle a little of the dye mixture onto the surface of each food on a watch glass.Place a small amount of each food in a separate watch glass.WARNING these dyes are both poisonous and intensely coloured and if you get them on your fingers you will stain yourself! DO NOT eat the dyes or the foods onto which the dye have been added. A pepper shaker containing a mixture of Sudan III and methylene blue dyes (Sudan III is soluble in oil and methylene blue is soluble in water).Milk, Cream, Butter ,Margarine, Mayonnaise, Low-calorie spread, Salad cream.This experiment allows us to characterise emulsions by identifying the nature of the continuous phase It is only possible to thin (dilute) an emulsion by addition of the continuous phase. The other type of emulsion commonly encountered with foods are water in oil emulsions (w/o). In the case of foods, we normally encounter two types of emulsion – oil in water (o/w) in which the oil forms the dispersed phase and the water the continuous phase. Such mixtures are possible by forming tiny droplets of one liquid (dispersed phase) and suspending them in the other liquid (continuous phase). Emulsion Experiments Characterising EmulsionsĮmulsions are mixtures of immiscible materials such as oil and water.
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