TP Colloids

At the end of the course, students will be able to:

determine the type of emulsion: oil-in-water or water-in-oil
apply Bancroft's rule of thumb: know how to choose the type of surfactant according to the type of emulsion required
manufacture a food emulsion or foam (choice of ingredients and manufacturing process)
characterize the particle size distribution of an emulsion by laser particle size analysis and/or optical microscopy.
establish a stability diagnosis.

Colloid course (semester 7)

TP1. Rheology of emulsions and gels. Measurement of viscosity as a function of shear gradient: Newtonian, rheo-thickening and rheo-fluidizing solutions. Measurement of storage and dissipation moduli in oscillatory rheology in concentrated emulsions.
TP2. Manufacture of food colloids: Manufacture of an emulsion: control of droplet size as a function of shear. Making a dairy mousse: effect of fat content and air content on overrun.
TP3. Flocculation phenomena - Experimental approach to forces in colloidal media. Flocculation by salt effect and depletion.

Physical and analytical chemistry