Details Title: 11:709:201-Tangel: Lecture 8 Description: Thickeners,Solutions,Suspensions,Emulsions, Gels Total Flash Cards: 30 Created: 10/03/2007 10:49:55		New Users: To study from this flashcard set, or to create your own your own study flash cards, REGISTER HERE. Existing Users: CLICK HERE. Additional Science Flashcards
Cards in this set: Term Foods are mixtures of what 6 (SOMETIMES 7) things? Definition 1. carbohydrates 2. proteins 3. fats 4. vitamins 5. minerals 6. water 7. SOMETIMES: air ***Physical state—solid, liquid or gas will affect the nature of the food.*** Term What is found in ALL foods and found in three physical states (Liquid, Steam, and Ice)? Definition Water Chemically - H+ OH- (polar) Term What happens to carbohydrates (sugars & starches) when heated? Definition 1. Moist heat gelatinizes starch 2. Dry heat caramelizes sugars Term What are protiens? Definition Complex chains of amino acids. Term What happens when heat is applied to protiens? Definition Denature (to deprive something of its natural character/properties) or coagulate (thinkens) Term What is fats in food? Definition Insoluble in water Due to the insoluble nature, fats do not mix with other food components Term What happens when heat is applied to fats? Definition It melts. Forms a barrier for the evaporation of water. Term What are thickeners? Definition Used in food preparation to improve the mouthfeel of foods by increasing viscosity of liquids. Term Name 4 examples of thickened soups. Definition 1. cream (cream of mushroom, corn, etc) 2. Puree (ingredients put in blender) 3. Bisque (cream and puree compined) 4. Sauce (egg, butter, cream) Term What is viscosity? Definition The property of a fluid that resists internal flow by releasing counteracting forces. Term What is coalescence? Definition To grow together, unite into a whole. Undesirable, product separates May happen in extreme temperatures—freezing or heating Term What is Colloidal Dispersion? Definition One set of molecules mixed in another Term What are the three types of colloidal dispersions? Definition 1. Gas/Liquid 2 Liquid/Liquid 3. Solid/Liquid Term What is the most complex example of colloidal dispersions? Definition Air/Liquid/Solid example: cake batter, bread dough Term What is incapable of forming gels? Definition Solutions Term What is suspension? Definition Dispersion of coarse (large) particles in a liquid. Particles are usually so large that they need continuous agitation to maintain suspension. Semi-rigid solids. Term What is emulsion? Definition A dispersion of one liquid within another which is usually immiscible ex: Oil/water mixture Term what is naturally found in egg yolk and heavy cream? Definition emulsion Term What are starch thickeners? Definition Used to increase viscosity of soups, sauces, and gravies to improve the mouthfeel of the solution. The product then becomes a suspension. Term What is Gel formation? Definition   Viscous hot paste (sol) upon cooling becomes semi-rigid (gel) Term What is Gelation? Definition Solà Gel lGel + Heatà Sol lCooled Sol to Gel Term   What is Gelatinization? Definition Moist heat applied to Starch. Cells swell, absorbing water, increase volume, improve viscosity. Term What are the 5 factors affecting Gelatinization? Definition 1. Water 2. Temperature 3. Stirring 4. Acid 5. Sugar Term What is Retrogradation? Definition Upon cooling of a gel, the resulting bonding between amylose molecules results in water loss of gel (fluid leaks from gel - layer of water on surface of the gel) Term What is dextrinization? Definition dry heat applied to strach Term What is Gelatin? Definition Protien used in foods to form gels Extracted from hides, skin, and connective tissue of all tpes of animals. Obtained from hydrolysis of collagen. Term What are the 3 phases of gel formation? Definition 1.  hydration - can absorbed 5 times its weight in hot water 2.  Dispersion 3.  Gelation Term What are the 4 factors influencing gel formation? Definition 1. Concentration of gelatin 2. Temperature 3. Sugar 4. Acid Term What should you not use in gelatin? Definition Salts Foods containing the following enzymes:      fresh pineapple      fresh papaya      fresh kiwi      fresh figs added solids - weaken structure Term What is Syneresis? Definition liquid draining from protien gel (liquid on surface of yogurt)