Water In Oil Emulsion Food Examples

Consider the difference between cream and butter.

Water in oil emulsion food examples. O w emulsifiers keep oil drops packed in water. Oil and water don t mix until an emulsifying agent is added. They are mixable with water non greasy non occlusive and will absorb water. Milk is an oil in water emulsion.

The invention relates to inverse emulsions comprising a a hydrophobic liquid as a continuous phase b water as a disperse phase and c a compound of the formula. The oil in water emulsion would be typified by cream liqueur ice cream or mayonnaise while the water in oil type although less prevalent would be represented by table spreads. Milk is an example of an o w emulsion in which the fat phase or cream forms tiny droplets within the skim milk or water phase. A system which consists of oil droplets dispersed in an aqueous phase is called an oil in water or o w emulsion e g mayonnaise milk cream soups and sauces.

Emulsifiers made from plant animal and synthetic sources commonly are added to processed foods such as mayonnaise ice cream and baked goods to create a smooth texture prevent separation and extend shelf life. A system which consists of water droplets dispersed in an oil phase is called a water in oil or w o emulsion e g margarine butter and. Margarine is a water in oil emulsion. Oil in water emulsions used in moisturizing products and food products such as milk mayonnaise and vinaigrette o w emulsions contain a low oil concentration.

For example vinaigrettes are oil in water emulsions even though there is more oil in a vinaigrette than water vinegar. In contrast margarine is a w o emulsion containing droplets of water or skim milk in a blend of vegetable oils and fat. Other food emulsions include mayonnaise salad dressings and sauces such as béarnaise and hollandaise. The dispersion medium in these emulsions is water.

Food emulsions are generally of the oil in water or water in oil type but occasionally multiple emulsions are utilised. And ice cream is an oil and air in water emulsion with solid ice particles as well. Simple emulsions are either oil suspended in an aqueous phase o w or water suspended in oil w o. Most emulsions require the use of functional chemicals called emulsifiers to stabilize the suspension of small droplets and prevent them from coalescing or coming together to grow larger droplets.