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Also part of:
Student set Food chemistry, TESS advanced Chemistry
Article no. 25306-88 | Type: Set
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Principle
Substances with an emulsifying effect are added to foods to make a stable emulsion out of two immiscible liquid phases, such as oil and water. Emulsifiers such as lecithin and proteins are used, e.g. to produce margarine, mayonnaise and ice cream. The emulsifying effect of various substances is tested in this experiment.
Learning objectives
- Emulsifying effect in foods
Benefits
- Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
- Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered
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Digital learning
(de) Versuchsbeschreibung
p7188700d .pdf
File size 0.36 Mb
pdf
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(en) Experiment guide
p7188700e .pdf
File size 0.36 Mb
pdf
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