1998-12-17
10:15 at ML J 34.3

Dispersed Systems - Applications, Progress and Trends

Nissim Garti

Nestec, Lausanne

Food colloids are dispersed systems in which gas, liquid and solids are dispersed in immiscible continuos phase. Industrial dispersed systems mimic the food colloids and use the physical and colloidal concepts to stabilize the systems. The lecture will try to demonstrate in few examples, how scientists and technologists translate thermodynamic and kinetic concepts into man-made food dispersed systems. Some examples are: Micellar self-aggregation systems of low molecular weight surfactants (micellar catalysis) and self-aggregation of macromolecules. Other examples are from the microemulsion systems including crystal structure modifications of sweeteners, triglycerides and others, enzymatic reactions in microemulsions as microreactors, nano particle formation in microemulsions. Some examples from the emulsion technology area will be given including cloudy emulsions for beverages, meat emulsions, baked goods and others. Special attention will be given to double emulsions for sustain and slow (controlled) release of aroma, vitamins, peptides, etc.