Scribd Logo
Upload

Welcome to Scribd!

  • 364 views

    Kitchen Chemistry Powerpoint Presentation

    Uploaded by

    Anika Anjum Sara
    Edible Emulsions discusses how emulsions are formed and their importance. Emulsions occur when polar and nonpolar molecules are mixed, with the polar ends interacting with water and the nonpolar ends clustering together. This allows emulsions to suspend one liquid within another immiscible liquid. Examples given include mayonnaise and butter. Emulsifiers like lecithin allow emulsions to form by encapsulating nonpolar molecules within micelles. Chocolate chantilly is formed when lecithin emulsifies air bubbles into a chocolate mixture.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Kitchen Chemistry Powerpoint Presentation

    Uploaded by

    Anika Anjum Sara
    364 views17 pages
    Edible Emulsions discusses how emulsions are formed and their importance. Emulsions occur when polar and nonpolar molecules are mixed, with the polar ends interacting with water and the nonpolar ends clustering together. This allows emulsions to suspend one liquid within another immiscible liquid. Examples given include mayonnaise and butter. Emulsifiers like lecithin allow emulsions to form by encapsulating nonpolar molecules within micelles. Chocolate chantilly is formed when lecithin emulsifies air bubbles into a chocolate mixture.

    Original Description:

    chwmistry

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Edible Emulsions discusses how emulsions are formed and their importance. Emulsions occur when polar and nonpolar molecules are mixed, with the polar ends interacting with water and the nonpolar ends clustering together. This allows emulsions to suspend one liquid within another immiscible liquid. Examples given include mayonnaise and butter. Emulsifiers like lecithin allow emulsions to form by encapsulating nonpolar molecules within micelles. Chocolate chantilly is formed when lecithin emulsifies air bubbles into a chocolate mixture.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    364 views17 pages

    Kitchen Chemistry Powerpoint Presentation

    Uploaded by

    Anika Anjum Sara
    Edible Emulsions discusses how emulsions are formed and their importance. Emulsions occur when polar and nonpolar molecules are mixed, with the polar ends interacting with water and the nonpolar ends clustering together. This allows emulsions to suspend one liquid within another immiscible liquid. Examples given include mayonnaise and butter. Emulsifiers like lecithin allow emulsions to form by encapsulating nonpolar molecules within micelles. Chocolate chantilly is formed when lecithin emulsifies air bubbles into a chocolate mixture.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 17
    At a glance
    Powered by AI
    The key takeaways are that water and oil don't mix at a macroscopic level due to their different polarities, but emulsions can form when surfactants are present to allow the interaction of polar and nonpolar molecules. Many common foods and household products are examples of emulsions.

    Emulsions form when a surfactant, such as lecithin, allows the interaction of polar and nonpolar molecules by having both hydrophilic and hydrophobic regions. Examples of emulsions include mayonnaise, butter, vinaigrette, foam, and suspensions in foods and products.

    When detergent is applied, it forms an emulsion of oil and water with its hydrophobic ends trapping nonpolar dirt and oil inside micelles. The hydrophilic outside of the micelles can then be washed away with water along with other hydrophilic dirt.

    Edible Emulsions

    “Water and oil don’t mix.”


    “Water and oil don’t mix” – at a microscopic level
    Water is polar.
    Oil often contains one polar end and one non-polar end.
    It is favorable to organize the molecules such that the polar water molecules are interacting with the
    polar ends of the oil, and not the non-polar ends.
    Oil and its family are essential components of life
    Biological system Everyday tools
    ◦ Lipid bilayer Cellular membrane ◦ Detergent/cleaning tools
    ◦ Blood-brain barrier ◦ Energy/fuel source
    ◦ cooking
    How does detergent/soap remove dirt and oil from
    clothing/skin?
    As detergent is applied, an emulsion of oil (or
    other nonpolar organic compounds) and water is
    formed.
    The hydrophobic ends in detergent trap the
    nonpolar compounds inside.
    The outside of detergent miscelles is hydrophilic;
    this along with other hydrophilic dirts can be
    washed off with water.
    Food and other everyday examples of emulsions
    Dispersed phase (droplets, bubbles, particles)
    Gas Liquid Solid

    Gas/gas mixture Liquid aerosol Solid aerosol


    Gas (air) (deodorant spray, vegetable oil (powder fire extinguisher,
    spray, fog/clouds, sneeze) smoke, asthma inhaler)

    Foam Emulsion Suspension


    Continuous Liquid (meringue, whipped (mayonnaise, butter, (fruit juice, drinking
    phase cream, soap foam) vinaigrette) chocolate, milk, paint, tooth
    paste)

    Solid foam Gel Solid suspension


    Solid (bread, foam rubber, (jelly, cheese, boiled egg, meat, (coloured plastic, granite)
    pumice) vegetable- and fruit flesh)
    “Melting” gum with chocolate!? How does it work?

    Polyene – the basic component of the gum base

    Lecithin in chocolate

    Break down by saliva


    Polyene

    Metabolism
    Chocolate Chantilly –
    How does it work?!?!
    Main ingredients of each component
    Chocolate Bar Juice

    Lecithin (Amphiphilic, i.e. contains both polar Water (Polar)


    (hydrophilic) and nonpolar (hydrophobic)
    regions)
    Citric Acid (Polar/ionic)

    Air molecules (N2, O2)


    Chocolate Chantilly – the procedure
    Melt chocolate/juice mixture in high
    temperature
    The mixture is still heterogeneous, i.e.
    compounds within are not well mixed.

    Inside the bowl: chemical compounds are not


    mixed.
    When the mixture is mixed thoroughly, lecithins
    aggregate due to hydrophobic interaction.
    Since air molecules (e.g. N2, O2) are non-polar,
    they are trapped within the hydrophobic sphere
    formed by lecithins.
    As a result, bubble forms
    After thorough mixing, the gas molecules are
    released and the bubbles disappear.
    The hydrophilic ends of lecithin form around
    water and citric acid molecules.
    Chocolate Chantilly is ready!!
    Your everyday sweeteners

    Sucrose
    Aspartame Sucralose
    What are the factors in determining solubility?
    Temperature
    Higher temperature increases solubility, and vice versa.

    Solvent
    More polar solvents, such as water, dissolve the polar
    sucrose better.
    Less polar solvents, such as acetone (nail polishing),
    dissolves sucrose not as efficiently.

    Functional groups on the molecule


    Different functional groups on a molecule can affect the
    polarity, and therefore the solubility.

    Sucrose Sucralose
    Impact in the Biological System
    O2 gas can
    Nucleic acid and
    diffuse readily
    protein folding due into cells
    to hydrophobic/ without help.
    hydrophilic effects
    – their structures
    have significant
    contributions to
    their functions!

    Metabolism of Amphetamine, a
    medicinal compound targeting
    the central nervous system. As
    shown in the diagram, more
    hydrophilic groups are added to
    the parent compound during
    metabolism in order to
    facilitate excretion of the drug
    from the body.
    References
    http://cdn.shopify.com/s/files/1/0387/2401/products/bar-solid-dark_ade26d20-29bb-4e23-b425-f3e6439363b5_1024x1024.jpg?v=1404319914

    http://www.chowstatic.com/assets/recipe_photos/29197_vegan_chocolate_mousse.jpg

    http://s3.amazonaws.com/rapgenius/Minute-Maid-Juice1.jpg

    http://images.fineartamerica.com/images-medium-large/nitrogen-molecule-dr-tim-evans.jpg

    http://upload.wikimedia.org/wikipedia/commons/e/e5/Citric_acid_structure.png

    http://images.cpcache.com/merchandise/514_400x400_NoPeel.jpg?region=name:FrontCenter,id:68913273,w:16

    https://tnrtb.files.wordpress.com/2013/05/figure-1.jpg

    http://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Micelle_scheme2-en.svg/2000px-Micelle_scheme2-en.svg.png

    http://www.biologycorner.com/resources/membrane_transport_01.jpg

    http://www.bnl.gov/today/body_pics/2012/07/protein-fold-350px.jpg

    https://farm3.staticflickr.com/2821/11235182875_7567f5f052_m.jpg

    http://www.cgm.cnrs-gif.fr/IMG/jpg/figure1_bis.jpg

    http://www.bio.miami.edu/tom/courses/protected/MCB6/ch10/10-01corrected.jpg

    http://oliveoilexplorer.com/wp-content/uploads/2012/12/Olive-Oil.jpg

    http://cdn.wonderfulengineering.com/wp-content/uploads/2014/05/What-is-Petroleum-Engineering-6.jpg

    http://www.washinghands.net/images/dial-liquid-hand-soap.jpg

    http://www.minimus.biz/images/F08-0106700-1100bg.jpg

    http://www.savingeveryday.net/wp-content/uploads/2011/05/splenda.jpg

    http://www.webstaurantstore.com/images/products/extra_large/63359/351472.jpg

    http://www.funkidslive.com/wp-content/uploads/2012/08/Kitchen-Chemistry.jpg

    http://lowres.cartoonstock.com/food-drink-chemist-chemistry-organic_chemist-degree-qualification-shrn2310_low.jpg

    You might also like