By David Julian McClements
Continuing the undertaking of the 1st versions, Food Emulsions: ideas, Practices, and methods, 3rd Edition covers the basics of emulsion technology and demonstrates how this data should be utilized to manage the looks, balance, and texture of emulsion-based meals. at first built to fill the necessity for a unmarried source masking all parts of nutrition emulsion formation, balance, characterization, and alertness, the 1st versions raised the bar for references during this box. This 3rd version is poised to do the same.
See What’s New within the 3rd Edition:
As in prior variations, the main target of this publication is on featuring the elemental ideas of emulsion technology and expertise that underlie all kinds of emulsion-based nutrients items. It highlights sensible functions and gives an outline of recent parts of study. Figures and diagrams upload emphasis to special innovations and current the underlying conception in a transparent and approachable demeanour. those gains and extra offer you a company grounding in simple rules that might relief within the rational layout of recent items, the advance of current items, and the extra fast resolution of processing difficulties.
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Extra info for Food emulsions : principles, practice, and techniques
The van der Waals interactions are attractive at all separations, whereas the steric overlap interactions are repulsive. At large separations, w(s) is so small that there is no effective interaction between the molecules. As the molecules are brought closer together, the pair potential becomes increasingly attractive (negative) because the van der Waals interactions dominate. Eventually, the molecules get so close together that their electron clouds overlap and the pair potential becomes strongly repulsive (positive) because steric overlap interactions dominate.
Potential Energy Change on Mixing An expression for ∆Emix can be derived by calculating the total interaction energy of the molecules before and after mixing (Israelachvili 1992, Evans and Wennerstrom 1994). 9) where nAA, nBB, and nAB are the total number of bonds, and wAA, wBB, and wAB are the intermolecular pair potentials at equilibrium separation that correspond to interactions between A–A, B–B, and A–B molecules, respectively. , the number of molecules in direct contact with them), and their spatial arrangement.
That the molecules are spherical, that they all have the same size and coordination number, and that there is no ordering of the molecules within the mixture) (Israelachvili 1992). 13) on the composition and effective interaction parameter of a binary liquid. When ∆Gmix is much less than –RT, the system tends to be mixed; otherwise, it will be partly or wholly immiscible. ©1999 CRC Press LLC to incorporate some of these features into the above theory, but a more elaborate mathematical analysis is required.