FOOD SYSTEMS AND FOOD DISPERSIONS

FOOD SYSTEMS -Edible tissue

a) fruits

b) vegetables

c) meat

FOOD DISPERSIONS: is a continuous phase with one or more dispersed phases.

a) milk

b) tomato juice

c) mayonnaise

Breakdown of Emulsions
-Creaming: formation of two emulsion layers
-Flocculence: agglomeration of droplets
-Coalescence: irreversible union of small droplets leading to the separation of two phases.

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