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Determining homogenization efficiency Homogenization must always be sufficiently efficientto preventcreaming
orderto prevent“ creaming
containing 0.5{\% } tween 80 and 0.2{\% } xanthan gumto preventcreaming
by homogenizing the milk(passive) can be preventedCreaming
the latex , which may or may not have already been mixed with an agentto causecreaming
in conventional manner(passive) can be preventedCreaming
to break the milk fat down into smaller droplets of fatto preventcreaming
an increased number and smaller fat globulesto preventcreaming
Homogenization was developed in France around 1900to preventcreaming
one methodto preventcreaming
In some cases aging alone , with aid of some heat if necessarywill causecreaming
a rotating wheelto preventcreaming
a fatty layer formed on top of the liquid in the bottle(passive) caused bycreaming
the aqueous phaseto preventcreaming
the perfect Managing LibraryThingcreatecreaming
a certain concentration a three - dimensional network of droplets is formedcan preventcreaming
the gelpreventscreaming
A stabiliser is addedto preventcreaming
The methods for preventing sedimentation ... thosepreventcreaming
density differences between the oil and water phases of the emulsion(passive) is caused byCreaming
Glycerol was added up to 10 %to preventcreaming
enough emulsifierto preventcreaming
to be buoyancy neutralto preventcreaming
centrifugal forces ( 1877 ) and The effect of currents caused by heating or cooling milk ( 1879(passive) caused bycreaming
At a median diameter of fat globules exceeding 0.8 μm , fat globules surface within several days to two weeksthereby causingcreaming
Homogenisation ... sufficiently efficientto preventcreaming •
addition of NaCl(passive) is caused byCreaming
density difference between water phase and oil phase(passive) caused bycreaming
She ’s resourceful intuitionscreatedcreaming
about 8 parts per million – not quite enoughto totally preventcreaming
that hyaluronic acid in certain concentrations can destabilize the emulsionto causecreaming
at lower dispersed - phase volume fractions(passive) is preventedCreaming
gravity on the globules(passive) is influenced byCreaming
1 h of agitation at a low levelto preventcreaming
Homogenization efficiency Homogenization ... sufficiently efficientto preventcreaming
the small size ofpreventscreaming
the increased involvement of the private sector , the high performance standards required by the program , and the absence of stipends for work experiencehas causedcreaming
LBG ; Coarse+LBG treatment )to preventcreaming
the needto preventcreaming
the velocity of random particle movement due to Brownian Motion ... sufficientto preventcreaming
fewer air pockets(passive) created byfewer air pockets
air pockets that expand in the ovencreatesair pockets that expand in the oven
the fat - coated air bubbles(passive) created bythe fat - coated air bubbles
the air bubbles which are " blown up " during the rising of a cakecreatesthe air bubbles which are " blown up " during the rising of a cake
the air spaces(passive) created bythe air spaces
the air cells(passive) created bythe air cells
pockets of air and fatcreatespockets of air and fat
little bubbles of air that will give life to your cookiescreateslittle bubbles of air that will give life to your cookies
a lot of air to be incorporated in the butter / sugar mixturecausesa lot of air to be incorporated in the butter / sugar mixture
sugar crystals to punch tiny air - filled holes in the butter , which is then used in the battercausessugar crystals to punch tiny air - filled holes in the butter , which is then used in the batter
the perfect emulsionto createthe perfect emulsion
the tiny crystals locking into each otherpreventsthe tiny crystals locking into each other
an emulsion between fats and liquids Final productcreatesan emulsion between fats and liquids Final product
a uniform mixture that can easily be incorporated with your remaining ingredientscreatesa uniform mixture that can easily be incorporated with your remaining ingredients
countless tiny bubblescreatescountless tiny bubbles
a perfect consistency for spreadingcreatesa perfect consistency for spreading
structureto createstructure
clouds of icing sugarpreventsclouds of icing sugar
inventive flavours and a menu which is half plant - based , and often dairy freeto createinventive flavours and a menu which is half plant - based , and often dairy free
from differential densitiesresultingfrom differential densities
to a poor appearance of a product and loss of performancecan leadto a poor appearance of a product and loss of performance
∆ρgH 〈〈 kT 3a - droplet radius , ∆ρ - density difference , g - gravitational constant , H - height of the vessel(passive) can be prevented∆ρgH 〈〈 kT 3a - droplet radius , ∆ρ - density difference , g - gravitational constant , H - height of the vessel
particulates from occluding the exit portto preventparticulates from occluding the exit port
alsocan ... leadalso
to inflate test scoresis designedto inflate test scores
one to conclude that the program , as opposed to traits of the consumer , is responsible for positive consumer outcomescould leadone to conclude that the program , as opposed to traits of the consumer , is responsible for positive consumer outcomes
Responses to bias(passive) caused byResponses to bias