Food Microbiology

Food Colloids and Polymers

Food colloids give  numerous different food products structure, texture, and mouth-  sense; for  illustration, jam, ice cream, mayonnaise, etc. Food colloid contains hydrocolloid that provides food products with thickening,  gelatinizing, emulsification, and stabilizing  parcels. Food polymers are comestible factory, beast andmicro-organism polymers that can be used in food systems, including proteins, polysaccharides, etc. Canvases and/ or lipids from  shops and  creatures, although their molecular weights are  fairly small, could also be considered as food polymers. The stabilization of food colloids represents an important functional property of food polymers. Proteins and polysaccharides are the two main types of food polymers  set up in  oil painting- in- water  mixes, and some food  conflation products contain both types of macromolecules. 

 Exemplifications   1) Food colloids are sols, gels,  conflation, and froth. For  illustration, egg white froth is a simple colloid system. Air bubbles (disperse phase) are trapped in the egg white(  nonstop phase) performing in a froth.

 2) Food polymers can be classified into three groups grounded on their sources( 1) factory- grounded food polymers,  similar as  bounce, salutary fibre, and cereal protein;( 2) beast- grounded food polymers,  similar as  mess protein;( 3) microorganism- grounded food polymers,  similar as fungus polysaccharides. 

• Advances in Food Colloids

• Microstructure and Processing of Food Colloids

• Macromolecules

• Behaviour of Food Structures