F6+Texture

complicated stuff...

= Texture of Food = From beer to chocolate.

Definitions:
**Homogeneous:** all ingredients of the food are in the same phase
 * Dispersed system: ** a kinetically stable mixture of one phase within another largely immiscible (cannot be mixed, e.g. oil does not mix in water) phase.
 * Suspension:** a solid dispersed in a liquid (molten chocolate).
 * Emulsion:** a liquid dispersed in a liquid (cream).
 * Foam:** a gas dispersed in a liquid (beer).

Food often appears homogeneous, but is actually in a dispersed system, since many of the ingredients are immiscible. The sizes of the molecules in different phases are very small.

= Emulsifiers = = **Emulsifying Agent (emulsifier):** substances which aid the dispersal of droplets and stabilize them to prevent them coalescing to form larger globules. = (eg, carbonated drinks, the bubbles are dispersed all over the drink)


 * Good emulsifiers will be soluble in both water and fats
 * "Interface" between two different phases (between a gas and a liquid) in a dispersed system.
 * Common emulsifiers:
 * lecithin, milk protein, salts of fatty acid

Two types of emulsions: Water-in-oil: butter. Water droplets in oil as the continuous phase. Oil-in-water: milk/salad dressing. Oil droplets into water as the continuous phase. This is more common.


 * Making emulsions:**
 * Emulsifier and mechanical energy are needed
 * Mechanical energy in the form of beating, mixing, and whisking
 * __Stabilizers:__ prevent emulsions and foams from separating out into the separate states.