F.6 Texture

The texture of a food depends on its _________ ____________, such as hardness and elasticity.
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The texture of a food depends on its _________ ____________, such as hardness and elasticity.
physical properties
Texture can often be affected by ___________.
cooking
A creamy texture in foods is the result of what type of system?
a disperse system
Define disperse system:
A stabilized, macroscopically homogenous mixture of two immiscible phases.
Name the 3 types of dispersed systems.
1) Liquid-solid
2)Liquid-liquid
3)Liquid-gas
The 3 most important dispersed systems all have a _____________ as a component.
liquid
Name the two types of liquid-solid systems.
1) suspension (or sol)
2) gel
Describe a suspension system:
Contains solid particles suspended in liquid.
example: blood
Describe a gel:
Contains liquid particles suspended in a solid.
example: jelly
Describe a liquid-liquid system:
a solid blend of two immiscible liquids
example: mayonnaise (oil drops suspended in an aqueous system)
What are the two types of liquid-gas systems?1) Foams 2) AerosolsDescribe a foam:Consist of gas bubbles trapped in a liquid medium example: whipped creamDescribe an aerosol:Consist of liquid droplets suspended in a gas (responsible for many smells of food and cooking)The densities of the different components of the system combined with _____________ result in a very slow separation of the components.gravityWhat are systems that do not separate called?colloidsWhy don't colloids separate?Because the suspended particles are often electrically charged and repel each other.