Question

How do amphiphilic emulsifiers work in the emulsion?

List and briefly describe 4 functional properties of sugars (i.e. how these affect food systems)?

Answer 1

Amphiphilic molecules have different parts that prefer to sit in different phases. One is water phase i.e. hydrophilic and another is fatty phase i.e. hydrophobic. In an emulsion the hydrophobic side is arranged into the fat and the hydrophilic side is arranged into the water. The emulsifier features a hydrophilic head which sits in water and a hydrophobic tail which sits in fat. If the water and oil phases invert so emulsion is alloted.

Four Functional properties of Sugar:-

1. Sweetness: The foremost apparent sensory property of sugars are their sweetness. Lactose is the least sweet and Fructose is the sweetest sugar. Sugars are used for sweeten many kinds of food products.

2. Preservation: Sugar can absorb free water and thereby increasing osmotic pressure it can reduce water activity in a food system (Eg. Jam.), resulting in reduced microbial growth as well as extending the storage life of food.

3. Antioxidant function : Sugar features hygroscopic nature which produces a small antioxidang effect by decreasing the availability of water i. e. Otherwise required to potential oxidants. This antioxidant property of sugar reduces rancidity, discoloration and deterioration of certain food products. Eg. Baked foods.

4. Fermentation: In anaerobic condition fermentation of sugar is carried out by Yeast and produces Carbon dioxide. It plays an important role in in the production of bread , beer , wine.