Difference between revisions of "Emulsions and foams"

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Revision as of 04:16, 15 December 2008



W. Clayton, The theory of emulsions and emulsification; J.&A. Churchill:London, 1923, p. 89.
Jean Simeon Chardin 1699 - 1779
Ice cream is a:

Foam of air bubbles,

Stabilized with small (yellow) oil drops,

In a matrix that is,

An emulsion of more oil drops

And a suspension of (blue) ice crystals,

In a continuous (grey) phase of surfactants, micelles, and solutes

in water

In a sugar cone.

Phase 1 Phase 2
Droplet Serum
Dispersed Medium
Discontinuous Continuous
Internal External

Cake batter is an emulsion and foam

A cake mixture is a complex, multi-component system, being simultaneously a foam, an emulsion and a complex colloidal dispersion. Of the main components of a cake batter - egg, flour, gluten and sugar - only the sugar is non-colloidal. The process of transformation of these ingredients into cake (i.e. solid foam) is not completely understood, although it is known that for the success of the recipe it is vital to retain the air bubbles within the cooked batter. Batter.jpg Cake.jpg

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