surfactants,texturizers & tenderizers

• Surfactants are wetting agents that lower the surface tension of a liquid, allowing easier spreading, and lower the interfacial tension between two liquids.

• The term surfactant is a blend of “surface acting agents”.

• The most common biological example of surfactant is that coating the surface of the alveoli, the small air sacs of the lungs that serve as the site of gas exchange.

OPERATION AND EFFECT

• A micelle - the lipophilic ends of the surfactant molecules dissolve in the oil, while the hydrophilic charged ends remain outside, shielding the rest of the hydrophobic micelle.

• Surfactants reduce the surface tension of water by adsorbing at the liquid-gas interface.

• They also reduce the interfacial tension between oil and water by adsorbing at the liquid-liquid interface.

• Many surfactants can also assemble in the bulk solution into aggregates. Examples of such aggregates are vesicles and micelles.

• The concentration at which surfactants begin to form micelles is known as the critical micelle concentration or CMC.

• When micelles form in water, their tails form a core that can encapsulate an oil droplet, and their (ionic/polar) heads form an outer shell that maintains favorable contact with water.

• In coffee surface acting agents

acts as a wetting agent

for the powder.

• In orange drink it acts

as a solubilizer for colors &

Stabilize orange oil.

APPLICATIONS

• Surfactants play an important role in many practical applications and products, including:

• Detergents

• Fabric softeners

• Emulsifiers

• Paints

• Adhesives

• Inks

• sanitizers

TEXTURIZERS

• "Texturizer is a generic term for products which are added to food products to provide texture. They can originate from animal, vegetable and bio-synthetic sources.

• Examples are gelatin, milk protein, pectin, carrageenan, xanthan gum etc.

• In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

• There are three basic forms:

• Mechanical tenderization, such as pounding.

• The tenderization that occurs through cooking, such as braising.

• Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.