chapter  2
60 Pages

I. Introduction

Fluid foods are encountered widely in everyday life. In this chapter, foods that flow under gravity and do not retain their shape are considered to be fluid foods. Some of these foods, such as ice cream and shortenings, exist as solids at one temperature and as liquids at other temperatures. Foods such as applesauce, tomato puree, baby foods, and some soups and dressings are suspensions of solid matter in fluid media. Following Sherman (1970), these will be called dispersions. When liquid droplets, instead of solid particles, are dispersed in fluid media, we have emulsions. Foods that are emulsions include milk and ice cream mix.