Q. Show the Uses of Emulsions?
Emulsions provide many useful functions in food preparation and processing. They:
1) act as vehicles for flavour to foods,
2) dilute ingredients,
3) hide objectionable odours or tastes,
4) provide variety in food preparation,
5) control agglomeration of fat globules in food products,
6) modify the rheological properties of doughs, by reacting with gluten proteins,
7) improve wettability and dispensability of dehydrated products,
8) modify crystals in candies, and
9) dissolve flavours and essential oils in micelles of aqueous systems.