Michelle Glaznieks and Mark Zarzour
EDFD270, Semester 1 2014
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Intro
Process
Ch-ch-changes
I scream, you scream, we all scream for...
Sugar-coating the facts
pH is our pHriend
When worlds colloid
Golden brown: The Maillard reaction
Baked goods of Earth, rise up!
Task
Teachers' Page
References
Please complete these questions
When worlds colloid quiz
Name
*
First
Last
Emulsions are colloids but not all colloids are emulsions
*
true
false
Which of these food is NOT an emulsion?
*
cheese
jam
mayonnaise
ice cream
Hydrocolloids (colloids containing water) are used in food mainly to influence structure, texture or ________ (e.g., a sauce).
*
surface tension
coalescence
energy density
mouth-feel
Outline any food-safety issues that need to be considered when making emulsions, with egg-yolk as the emulsifier.
*
1-2 sentences maximum
Submit
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