HTM 2700 Study Guide - Midterm Guide: Potato Starch, Globular Protein, Amylose

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Foods are mixtures of substances in various molecular states. Dispersed phase is scattered throughout the continuous phase. 2 phase dispersion systems: beaten egg whites gas (dispersed) / liquid (continuous, cake gas (dispersed) / solid (continuous, milk solid (dispersed) / liquid (continuous) State of matter in two phases, size of dispersed particles determines the type: Very small molecules dispersed in a liquid. Homogeneous dispersed phase is evenly distributed throughout continuous phase. Special properties due to the size of the dispersed particles. Dispersed particles are intermediate in size and are macromolecules (proteins, pectic substances, cooked starch) Dispersed particles have less kinetic energy and do not move rapidly. Mode(cid:396)atel(cid:455) sta(cid:271)le, does (cid:374)ot sepa(cid:396)ate (cid:395)ui(cid:272)kl(cid:455) (cid:271)ut (cid:449)ill sepa(cid:396)ate sta(cid:374)di(cid:374)g o(cid:448)e(cid:396) ti(cid:373)e, settle out of (cid:272)olloidal dispersion occurs when dispersed particles bond with each other and form larger molecules. Have the unique ability to form a gel and take shape of container. Cold h2o and cornstarch form fat globules.