This webcast discusses the ingredients and process needed to manufacture stable food emulsions.  The stability of emulsions is explained in terms of the interactions between the ingredients and the droplets. The program is designed for learners with an interest in common features shared by all food emulsions, with some background in general food chemistry.

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Speakers:
John Coupland, CFS

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Webcast length: 94 minutes
Contact Hours (CH): 1.5