Yi+Shen+s+doubts

Title: Doubts by Tey Yi Shen

1. Can we alter an emulsifier HLB by altering its hydrocarbon chain and glycerol part, for example alter length of hydrophobic tail? Yishen: I think so, that might be a food technologist do.

2. What is the different between thickener and stabilizer? Does thickener=stabilizer? Yishen: By altering the viscosity of the outer phase of an emulsion, we can stabilize the emulsion. When we add stabilizer(or should I call it thickener?), eg. LBG, pectin... we make the outer phase thicker, i.e. viscosity increase. But I am confused between thickener and stabilizer.

3. About polydispersity, Prof. mentioned that Emulsion 3 with the small range of diameter is what we want. Does this means that the emulsifier will result the emulsion with almost like size of dispersed droplet? Yishen: Yes, after the little quiz yesterday morning:-). Emulsion 3 shows monodisperse, which has more stable system, than polydisperse. By measuring polydispersity of the food product is one of the way to determine food stability.

4. How does moltol comes? Is it a sugar alcohol? From WIKIPEDIA, i t is found in the bark of [|larch] tree, in [|pine] needles, and in roasted [|malt] (from which it gets its name). Extracted?

5. What is the different between Tg and Tg' (Tg prime)?

6. Prof Karim showed us the video of making cotton candy. So, is the melted sucrose considered as rubbery state?

Feel free to edit this page by adding your view. No worries with wrong answer, Prof. will guide us to the correct one. Mistake is a mistake when it is not a stepping stone:-) Problem is a problem when it is not overcame.  I LIKE THIS!!! [KARIM]