INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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water-in-oil
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water-in-milk
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oil-in-water
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all of the above
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Detailed explanation-1: -Oil in water (o/w) type: In these emulsions, oil forms the dispersed phase and water in the dispersion medium. For example, milk, vanishing cream, etc. These are also called aqueous emulsions.
Detailed explanation-2: -In milk, the fats, proteins and sugar are suspended in water. A fine dispersion of minute droplets of one liquid into another liquid in which it is not soluble is known as an emulsion. Emulsions are of two types: i) Oil in water emulsion: In these emulsions, oil is the dispersed phase and water is the continuous phase.
Detailed explanation-3: -Familiar foods illustrate examples: milk is an oil in water emulsion; margarine is a water in oil emulsion; and ice cream is an oil and air in water emulsion with solid ice particles as well. Other food emulsions include mayonnaise, salad dressings, and sauces such as Béarnaise and Hollandaise.
Detailed explanation-4: -The type of emulsion in which oil droplets are dispersed in water is called oil in water emulsion. For example, Vanishing cream.