colloidal dispersions real

immiscible 

2 liquids that cannot be mixed

what are the 2 immiscible phases

air, liquid

colloidal dispersion definition

mixture of 2 immiscible phases

continuous phase

water surrounding, turn into droplets

dispersed phase

droplets, air bubbles

examples of colloidal dispersions

emulsions, foams

emulsion

2 immiscible liquids, 1 turns into droplet

emulsion phases

oil, water

what emulsion uses water as its continuous phase

oil in water

what emulsion uses oil as its dispersed phase

oil in water

examples of oil in water emulsion

salad dressings, mayo, cake batter, frozen desserts, processed meats, milk

what emulsion uses oil as its continuous phase

water in oil

what emulsion uses water as its dispersed phase

water in oil

water in oil examples

butter, margarine

emulsifiers function

stabilize emulsions, lower surface tension

where sections are emulsifiers in

hydrophilic, hydrophobic

emulsifiers example

egg yolk

lecithin (type of emulsifer) example

egg yolk, soybeans

foams

gas bubbles, dispersed into liquid

foams continuous phase

liquid

foams dispersed phase

gas

what is required to form a foam

beating to incorporate air

what does beating result in

increased volume, light and airy texture

what key property helps bubbles form in foams

lower surface tension

main foaming agents

protein

protein foam examples

egg whites, gelatin

during beating, what helps to form a film around the air bubbles

protein forms film, stabilizes

what prevents foam formation in protein based foams

fat

fat based foam ex.

whipped cream

fat based foam film process

fat forms film around air bubbles, stabilizes foam

what type of foods use egg whites for their main foaming agent

meringue, angel food cake

what type of foods use cream for their main foaming agent

whipped cream, ice cream

what type of foods use gelatin for their main foaming agent

marshmallows