Topic wise notes as per new NCHM-JNU syllabus (for B.Sc HHA & M.Sc HA) are are now available at our new website hospitality.institute
Visit Now
Select Page
2nd Sem Food Science Notes

Emulsifying agents

by

Last updated: 8 July 2023

Substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Stabilizers maintain emulsions in a stable form.

 

Here is a video to take you further:-

 

How useful was this post?

5 star mean very useful & 1 star means not useful at all.

Average rating 4 / 5. Vote count: 5

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you! 😔

Let us improve this post!

Tell us how we can improve this post?

Syllabus BHM117

01 Definition and scope of food science

  1. It’s inter-relationship with food chemistry, food microbiology and food processing.

02 Carbohydrates

  1. Introduction
  2. Effect of cooking (gelatinisation and retrogradation)
  3. Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization)
  4. Uses of carbohydrates in food preparations

03 Fat & Oils

  1. Classification (based on the origin and degree of saturation)
  2. Autoxidation (factors and prevention measures)
  3. Flavour reversion
  4. Refining, Hydrogenation & winterisation
  5. Effect of heating on fats & oils with respect to smoke point
  6. Commercial uses of fats (with emphasis on shortening value of different fats)

04 Proteins

  1. Basic structure and properties
  2. Type of proteins based on their origin (plant/animal)
  3. Effect of heat on proteins (Denaturation, coagulation)
  4. Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity)
  5. Commercial uses of proteins in different food preparations(like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc.)

05 Food Processing

  1. Definition
  2. Objectives
  3. Types of treatment
  4. Effect of factors like heat, acid, alkali on food constituents

06 Evaluation of Food

  1. Objectives
  2. Sensory assessment of food quality
  3. Methods
  4. Introduction to proximate analysis of Food constituents
  5. Rheological aspects of food

07 Emulsions

  1. Theory of emulsification
  2. Types of emulsions
  3. Emulsifying agents
  4. Role of emulsifying agents in food emulsions

08 Colloids

  1. Definition
  2. Application of colloid systems in food preparation

09 Flavour

  1. Definition
  2. Description of food flavours (tea, coffee, wine, meat, fish spices)

10 Browning

  1. Types (enzymatic and non-enzymatic)
  2. Role in food preparation
  3. Prevention of undesirable browning