Emulsions and emulsifiers in food production

What this note covers

1. The nature of emulsions: oil and water in conflict
2. Emulsifiers: structure, function, and the hydrophile-lipophile balance (HLB)
3. Oil-in-water emulsions: composition, stability, and applications
4. Water-in-oil emulsions: butter and margarine as case studies
5. Processing conditions and emulsion stability: temperature, agitation, and pH
6. Emulsion instability: mechanisms, consequences, and control strategies
7. Emulsifiers in Australian food regulation and labelling

7 sections · 14 key terms & formulas · 6 common mistakes