Food Science

Gradually add continuous phase (water based ingredients and some emulsifying and stableizing ingredient) to dispersed phase. Mix vigerously, after formed add more rapidly. Keep balance, disperced not to exceed 3X volume of continuous. If stiff add more continuous phase to allow room.

..

Oil in water example: The dispersed phase (oil) is broken into separate droplets and are contained in and surrounded by the continuous (water). If you add more dispersed into emuldion it becomes thicke, if more contiuous added there is more space between droplets and it becomes thinner.

Viniagrettes (water in fat) and Mayonnaise (fat in water).

To thicken add more discontinuous phase to give droplets more room.

Emulsifiers are molecules that lower the surface tension of one liquid dispersed in another Lecithin and proteins

Too hot, too cold, Too much of discontinuous phase at once in early stages.

Chlorophyll A—water soluble---blue green Chlorophyll B---water soluble---Olive Anthocyanins---water soluble---red and purple Anthoxanthins---water soluble---pale yellow Betains---water soluble---Red and yellow Carotenoiods---Fat---Yellow, orange and red

Heat—yellow, orange and red carotenoid are fairly stable. The replacement of magnesium by hydrogen plant tissue rised above 140 deg F and membranes are damaged. Acids—Bind up metal ions and keep Veg and fruit from discoloration. Salts and sugars can break down plant and dull color.

Cooking fruits and vegetables will entensify flavor. Cooking too long will damage the cell memebrane, add salt to water to prolong this from happeing. It will retain its firm texture. Preheating certain veg ( 130-140 F 20-30 minutes) will help them keep their shape in prolonged final cooking. Cook high and fast to retain color, also use acid on some fruits and veg. Overcooking can damage.

Amino acid bonds

Proteins can affect the consistency of foods depending on cooking time. Fabrication and even the adding of acids or salts. Certain proteins are soluble and can create bonds as in gluten. Amino acids help with browoning which generates flavor. Amino acids and peptides contribute to flavor.

Fibrous proteins, also called scleroproteins, are long filamentous protein molecules.^[1]

Denaturation is undoiong the structure by chemical or physical means and breaking the bonds open for exposure to water. Denatureing causes molecules to bump into each other and they begin to bond or coagulate.

Water and sugar raise the temp needed for coagulation which delays. Acid and salt can cause the proteins to cluster which speed up coagulation.