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Emulsions

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Physico-Chemical Aspects of Food Processing

Abstract

Emulsions, a mixture of two immiscible liquids, are by definition unstable. Therefore in trying to develop a ‘stable emulsion’, scientist are limited to controlling the kinetics of the processes that lead to the breakdown of emulsions. The technologist has two main tools available for this purpose: the use of mechanical devices to disperse the system and the addition of stabilising chemical additives (low-molecular-weight emulsifiers and polymers) to keep it dispersed.

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Authors
  1. B. Bergenståhl
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Editors and Affiliations

  1. Nestlé R&D Centre, PO Box 204, York, YO1 1XY, UK

    S. T. Beckett

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© 1995 Chapman & Hall

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Bergenståhl, B. (1995). Emulsions. In: Beckett, S.T. (eds) Physico-Chemical Aspects of Food Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1227-7_3

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  • DOI: https://doi.org/10.1007/978-1-4613-1227-7_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-7514-0240-7

  • Online ISBN: 978-1-4613-1227-7

  • eBook Packages: Springer Book Archive

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