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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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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AT camillolamesa someremarksoncolloidstabilityselectedexamplestakenfromthemilkchainforfoodprepares AT gianfrancorisuleo someremarksoncolloidstabilityselectedexamplestakenfromthemilkchainforfoodprepares |
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