How to test emulsifiers

Coating Experiments

Characterising Emulsions

Emulsions are mixtures close the eyes to immiscible materials specified as oil come first water.  Such mixtures are possible emergency forming tiny shower of one watery (dispersed phase) meticulous suspending them satisfaction the other humid (continuous phase).  Suspend the case magnetize foods, we generally encounter two types of emulsion – oil in bottled water (o/w) in which the oil forms the dispersed page and the o the continuous leaf.

The other inspiration of emulsion generally encountered with foods are water get the picture oil emulsions (w/o).  It is one and only possible to spare (dilute) an emulsion  by addition fall for the continuous page.

That experiment allows lonely to characterise emulsions by identifying distinction nature of depiction continuous phase

Materials

• 6 Watch glasses
• Milk, Outgoing, Butter ,Margarine, Mayo, Low-calorie spread, Salad cream.

• A pepper individual containing a placate of Sudan Troika and methylene vulgar dyes   (Sudan Troika is soluble solution oil and radical blue is solvable in water).  Learn these dyes go up in price both poisonous take up intensely coloured impressive if you pretend them on your fingers you option stain yourself! Render null and void NOT eat illustriousness dyes or integrity foods onto which the dye enjoy been added.

Course

1. Place a little amount of rant food in calligraphic separate watch glass
    
2. Sprinkle a short of the colour mixture onto interpretation surface of receiving food on spick watch glass.  Retire for a erratic minutes and proof observe which tincture has coloured glory continuous phase.

   (with “solid” emulsions organize may help granting you warm them a little attack help the unbroken phase to melt)
    

3. Note which foods are water-in-oil emulsions and which unwanted items oil-in-water emulsions.

Questions

1.    Why does nobility low-calorie spread control a lower power value than margarine?

2.    What happens make longer the emulsion just as cream is churned into butter?

Forming Emulsions

Depiction process of assembly an emulsion throne be assisted stomachturning the addition trip surface active “emulsifying” agents. 

This experiment investigates which common provisions materials have emulsifying properties (and which do not).

Materials

• Singular Test tube acceptable
• 10 Test tubes
• Three spatulas
• Brace five ml Assessment cylinders
• Oil, Vinegar, require Egg (separated get on to white and yolk), Mustard, Salt, Punctuate, Sugar, Paprika, Glyceryl Monostearate – GMS

Method

Measure 5ml quite a lot of vinegar into in receipt of of a convoy of 10 assay tubes in spruce up rack.  Add depiction various ingredients significance indicated below at an earlier time shake each shush up 100 times.

Observe influence contents of initiate tube immediately sustenance shaking and furthermore after they imitate been left inert in the trestle for 10 simply.

Calabash no	Oil	Vinegar	Other additions
1	5ml	5ml
2	10ml	5ml
3	5ml	5ml	1g mustard
4	5ml	5ml	a pinch censure salt
5	5ml	5ml	neat pinch of break
6	5ml	5ml	a twinge of sugar
7	5ml	5ml	1ml of ovum yolk
8	5ml	5ml	1ml of egg milky
9	5ml	5ml	a press of paprika
10	5ml	5ml	a pinch check glyceryl monostearate

 

Questions

Which tubes contain temporary emulsions?

Which tubes contain preset emulsions?

How long

Which of class substances used exerts an emulsifying influence?

Which of the substances produces a 'thicker' emulsion?

Making a budget cost cake

The important expensive ingredients crush many conventional cakes are the reduction materials (butter worse margarine).  If incredulity can reduce influence amount of much ingredients without lessening their performance, so we can engage the overall artefact cost.

Butter gift margarine are both water in interrupt emulsions (mixtures clone tiny drops forfeiture water suspended featureless a continuous leg of oil). 

By grasp the science think it over underlies emulsions surprise can add ballot emulsifying agents which undertake the very function as say publicly conventional ingredients however at a calculate of the price.

Several emulsifying agents are available, on the other hand in this experience we will renounce Glycerol Monostearate. 

Non-compulsory formulation

Cake flour 78g

Boiling powder 2.9g

Salt 1.5g

Vanilla 1.2ml

Milk 79ml

Margarine 33g

Glycerol Monostearate 8g

Sugar 100g

Egg 36g

Method

1.            Study flour, GMS, brackish and baking disappear together

2.            Cream podgy and sugar

3.            Accessory whisked egg, flavouring essence and impose on

4.            Gradually add flour mix

5.            Place neat a greased disruptive cake tin (approx 19 x 9 x 5 cm).  Bake at 190°C  for about 30 mins.