Prior knowledge - Interactions in food - Introduction to emulsions and foams
3 important questions on Prior knowledge - Interactions in food - Introduction to emulsions and foams
What is a foam?
A foam is a system in which gas bubbles are dispersed in a liquid phase.
How can surface active molecules stabilise emulsions?
The surface active molecules reduce the surface tension. The molecules are amphiphilic and have a tendency to adsorb at interfaces between hydrophilic and hydrophobic (or lipophilic) phases.
Give 2 examples of surface-active molecules in food
- Fatty acids: small molecules, so not really preferred as an emulsifier in emulsions
- Surfactants
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