Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares

Different forces play key roles in the stability of food colloid dispersions. The focus here is on those controlling attraction and/or repulsion, which concur to stabilization, phase separation, coagulation and are quite evident in water-based systems. The combination of attractive and repulsive for...

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Main Authors: Camillo La Mesa, Gianfranco Risuleo
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Colloids and Interfaces
Subjects:
Online Access:https://www.mdpi.com/2504-5377/4/4/58
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spelling doaj-8da53dc73f8e4b55b9df161cc25669c52020-12-11T00:04:36ZengMDPI AGColloids and Interfaces2504-53772020-12-014585810.3390/colloids4040058Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food PreparesCamillo La Mesa0Gianfranco Risuleo1Department of Chemistry, Cannizzaro Building, La Sapienza University, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Biology and Biotechnology Charles Darwin, La Sapienza University, Piazzale Aldo Moro 5, 00185 Rome, ItalyDifferent forces play key roles in the stability of food colloid dispersions. The focus here is on those controlling attraction and/or repulsion, which concur to stabilization, phase separation, coagulation and are quite evident in water-based systems. The combination of attractive and repulsive forces favors or hinders the association of colloid entities; such processes are often met in food technology. The above processes depend on the forces at work and colloid concentration in the medium (i.e., on interparticle distance). Worked examples deal with milk manipulation procedures, ending in cheese formation. The whole milk sequence is controlled by the combination of forces leading to aggregation and phase separation of casein and other milk components. Thereafter, one gets either fresh, for prompt consumption, or aged cheeses. The combination of attractive (van der Waals, <i>vdW</i>, and depletion) with repulsive (double layer, <i>DL</i>, but also steric) forces results in the dominance of aggregation versus dispersion modes in the milk transformation chain, which depends on the distance among colloid particles, on the amplitude of the mentioned forces, and on their decay. The combined role of double layer and van der Waals (<i>vdW</i>) forces is at the basis of the <i>DLVO</i> theory on colloid stability, which is properly modified when these forces overlap with steric stabilization and, eventually, with depletion. Steric effects are dispersive, and depletion ones favor colloid nucleation in a single phase. The milk manipulation chain is a worked example of the intriguing association features controlled by the mentioned forces (and of ancillary ones, as well), and indicates which forces favor the formation of products such as parmesan or mozzarella cheese but are not alien to the preparation of many other dairy products.https://www.mdpi.com/2504-5377/4/4/58attractive and repulsive forcesDebye’s screening length (1/<i>k</i>)Poisson–Boltzmann (<i>PB</i>) equationfood colloidscoagulationstabilizers
collection DOAJ
language English
format Article
sources DOAJ
author Camillo La Mesa
Gianfranco Risuleo
spellingShingle Camillo La Mesa
Gianfranco Risuleo
Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares
Colloids and Interfaces
attractive and repulsive forces
Debye’s screening length (1/<i>k</i>)
Poisson–Boltzmann (<i>PB</i>) equation
food colloids
coagulation
stabilizers
author_facet Camillo La Mesa
Gianfranco Risuleo
author_sort Camillo La Mesa
title Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares
title_short Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares
title_full Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares
title_fullStr Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares
title_full_unstemmed Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares
title_sort some remarks on colloid stability: selected examples taken from the milk chain for food prepares
publisher MDPI AG
series Colloids and Interfaces
issn 2504-5377
publishDate 2020-12-01
description Different forces play key roles in the stability of food colloid dispersions. The focus here is on those controlling attraction and/or repulsion, which concur to stabilization, phase separation, coagulation and are quite evident in water-based systems. The combination of attractive and repulsive forces favors or hinders the association of colloid entities; such processes are often met in food technology. The above processes depend on the forces at work and colloid concentration in the medium (i.e., on interparticle distance). Worked examples deal with milk manipulation procedures, ending in cheese formation. The whole milk sequence is controlled by the combination of forces leading to aggregation and phase separation of casein and other milk components. Thereafter, one gets either fresh, for prompt consumption, or aged cheeses. The combination of attractive (van der Waals, <i>vdW</i>, and depletion) with repulsive (double layer, <i>DL</i>, but also steric) forces results in the dominance of aggregation versus dispersion modes in the milk transformation chain, which depends on the distance among colloid particles, on the amplitude of the mentioned forces, and on their decay. The combined role of double layer and van der Waals (<i>vdW</i>) forces is at the basis of the <i>DLVO</i> theory on colloid stability, which is properly modified when these forces overlap with steric stabilization and, eventually, with depletion. Steric effects are dispersive, and depletion ones favor colloid nucleation in a single phase. The milk manipulation chain is a worked example of the intriguing association features controlled by the mentioned forces (and of ancillary ones, as well), and indicates which forces favor the formation of products such as parmesan or mozzarella cheese but are not alien to the preparation of many other dairy products.
topic attractive and repulsive forces
Debye’s screening length (1/<i>k</i>)
Poisson–Boltzmann (<i>PB</i>) equation
food colloids
coagulation
stabilizers
url https://www.mdpi.com/2504-5377/4/4/58
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