This standard is about the principles of colloid chemistry.
This standard requires a broad understanding of the types of colloid additives and their role in food production for a range of food types. You will have to know and understand how colloids give structure and texture to food in the mouth of the consumer. This includes how colloids are formed and how temperature can effect and spoil the product if not applied correctly in the manufacturing process.
Knowledge and understanding
You need to know and understand:
1 relevant food safety and hygiene regulations in relation to colloid chemistry in food technology
2 the principles of a colloid system including how it is used and its main function in food and drink manufacture
3 how colloid systems give structure and texture in the mouth to a range of products including: jam, ice cream, confectionery/sweets and mayonnaise
4 the main types of colloid systems and how they may be combined together including: gels, sols, foams, solid emulsions, foam and solid foam
5 the main types of equipment used in colloid chemistry including equipment used to measure strength and resistance
6 how colloids are formed, how they are applied to food operations and what is their chemical make-up
7 how emulsions are formed including the dispense, suspended and continuous phases of the manufacturing process
8 how temperature can affect the stability of fats contained in emulsions
IMPFT161K Principles of colloid chemistry
Overview
This standard is about the principles of colloid chemistry.
This standard requires a broad understanding of the types of colloid additives and their role in food production for a range of food types. You will have to know and understand how colloids give structure and texture to food in the mouth of the consumer. This includes how colloids are formed and how temperature can effect and spoil the product if not applied correctly in the manufacturing process.
Knowledge and understanding
You need to know and understand:
1 relevant food safety and hygiene regulations in relation to colloid chemistry in food technology
2 the principles of a colloid system including how it is used and its main function in food and drink manufacture
3 how colloid systems give structure and texture in the mouth to a range of products including: jam, ice cream, confectionery/sweets and mayonnaise
4 the main types of colloid systems and how they may be combined together including: gels, sols, foams, solid emulsions, foam and solid foam
5 the main types of equipment used in colloid chemistry including equipment used to measure strength and resistance
6 how colloids are formed, how they are applied to food operations and what is their chemical make-up
7 how emulsions are formed including the dispense, suspended and continuous phases of the manufacturing process
8 how temperature can affect the stability of fats contained in emulsions
Keywords Food; colloid chemistry; texture