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Lecturer(s)
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Burešová Iva, doc. RNDr. Ph.D.
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Course content
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1. Properties of food and causes of their instability. 2. Emulsifying properties of substances. 3. Stabilizing properties of substances. 4. Principles for the use of emulsifiers and stabilizers in food. 5. Lecithin, mono-, di- and triacylglycerols and their compounds. 6. Egg and milk proteins. 7. Gelatin. 8. Vegetable proteins. 9. Native and modified starches. 10. Pectin, inulin, beta-glucans and arabinoxylans. 11. Gum arabic, guar gum and tragacanth. 12. Cellulose and cellulose derivatives. 13. Agar, alginates, carrageenans. 14. Gelan and xanthan gum.
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Learning activities and teaching methods
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- Preparation for examination
- 120 hours per semester
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| learning outcomes |
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| Knowledge |
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| Functional properties of emulsifying agents in food production. |
| Functional properties of emulsifying agents in food production. |
| Functional properties of stabilizing agents in food production. |
| Functional properties of stabilizing agents in food production. |
| The characteristics of substances extracted from plant material. |
| The characteristics of substances extracted from plant material. |
| The characteristics of substances extracted from aminal material. |
| The characteristics of substances extracted from aminal material. |
| The characteristics of substances extracted from seaweeds and produced by microorganisms. |
| The characteristics of substances extracted from seaweeds and produced by microorganisms. |
| Skills |
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| explain the applicability of emulsifying agents in food production. |
| explain the applicability of emulsifying agents in food production. |
| explain the applicability of stabilizing agents in food production. |
| explain the applicability of stabilizing agents in food production. |
| find the information in books, journals and www sites. |
| find the information in books, journals and www sites. |
| analyze the importance of the emulsifying and stabilizing agents in food production. |
| analyze the importance of the emulsifying and stabilizing agents in food production. |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
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Recommended literature
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Bartovská, L., Šišková, M. Co je co v povrchové a koloidní chemii - výkladový slovník. Praha, 2005.
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Imeson, A. (Ed.) . Food Stabilisers, Thickeners and Gelling Agents. John Wiley & Sons, London, 2009. ISBN 978-1-4051-3267-1.
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Kadlec P., Melzoch, K., Voldřich, M. a kol. Přehled tradičních potravinářských výrob. Ostrava, 2012. ISBN 978-80-7418-145-0.
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KODET, J., ŠOTOLOVÁ, I., ŠTĚRBA, S. Plnící, zahušťovací, gelotvorné a stabilizační látky pro potraviny: potravinářské hydrokoloidy.. Praha: Středisko potravinářských informací, 1993.
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LAAMAN, T.R. (Ed.). Hydrocolloids in Food Processing.. London: John Wiley & Sons, 2011. ISBN 978-0-8138-2076-7.
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Phillips, G.O., Williams, P.A. (Ed.) . Handbook of hydrocolloids. Cambridge, 2000. ISBN 1845694147.
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