Food

 

Breakfast, lunch or diner, everybody encounters the joy of consuming food. However, amongst those working in the field of food processing and preservation, there is an increased awareness op the principles of colloid and surface science to some of the problems involved. This is sincerely evident in the area of food emulsions, dispersions and foams. For the food technologist to be able to control in an optmal way the stability, texture and rheology of food products, it is necessary to have understanding of processes such as adsorption and aggregation occurring. With respect to food emulsions, dispersions and foams, this means understanding how the properties of the system are affected by such factor as crystallization of fat, the surface behaviour of proteins, and other components in the food systems and the effect of the involved processing steps on it.

 

Emulsions and foams represent dispersions of oil, water or air in a second immiscible fluid. In the food area, a broader definition is adopted, encompassing systems in which either the dispersed phase or the continuous phase is semi-solid or even solid. This may be through crystallization (butter, ice cream), gelation (dairy desserts) or dehydration (baked products).

 

Foams.nl has a broad experience in dealing with these challenges in order to obtain the structure, stability and textures aimed for to achieve in the production of various food products.