Ingredients: Emulsions
Evaluate the science, structure, functionality, and applications of emulsions in the beverage industry, including formulation, natural emulsifiers, foaming agents, labeling, and safety considerations.
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What you will learn
In this course, we will begin with the basics of emulsions and how they are important to the beverage industry. Next, we will jump into the science behind emulsions, cover some basic terms, the molecular structure of starch, what makes a good emulsion, and the basics of the beverage emulsion process. We then will take a deep dive into beverage emulsion applications, emulsion innovations, natural emulsifiers, foaming agents, and pertinent labeling and safety.
Course Objectives
Course Outline
1.0 Ingredients: Emulsions
- 1.1Welcome to Emulsions!(video)
- 1.2Beverage Emulsifier Markets / Trends(video)
- 1.3Introduction to Emulsion Science(video)
- 1.4Beverage Emulsion Applications(pdf)
- 1.5Types of Beverage Emulsion Product Lines(pdf)
- 1.6Natural Emulsifiers(video)
- 1.7Foaming Agents(pdf)
- 1.8Regulatory Requirements(pdf)
- 1.9Wrap Up(video)
- 1.10Knowledge Check: Emulsions(quiz)
- 1.11Survey(multimedia)
Instructor
Beverage Institute by ISBT®International Society of Beverage Technologists
11 Lessons
5 Videos
1 Hours
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