Technical data

Emulsifying agents

Article no: P7188700

Principle
Substances with an emulsifying effect are added to foods to make a stable emulsion out of two immiscible liquid phases, such as oil and water. Emulsifiers such as lecithin and proteins are used, e.g. to produce margarine, mayonnaise and ice cream. The emulsifying effect of various substances is tested in this experiment.

Learning objectives

Emulsifying effect in foods

Benefits

Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered

Scope of delivery

Spoon, special steel	33398-00	1
Test tube, laboratory glass, various lengths, 100 pcs.	37658-10	1
Test tube brush w. wool tip,d20mm	38762-00	1
Test tube rack, wood, for 6 tubes d= 22mm	MAU-20042200	1
Laboratory pen, waterproof, black	38711-00	1
Rubber stoppers, without bore, various diameters	39255-00	1
Protecting glasses, clear glass	39316-00	1
Pipette with rubber bulb	64701-00	3
Water, distilled 5 l	31246-81	1
Sudan-III solution,alcohol 250 ml	31861-25	1