Syneresis (physics)

Syneresis refers to the essentially physical and possibly also chemical phase separation of a two-phase system , such as a dispersion or a gel . The deposition of the continuous phase can be caused on the one hand by a contraction of the solid phase and on the other hand by sedimentation of the solid phase.

Syneresis, for example, is an important process in the production of cheese : through aggregation and contraction of the milk proteins, the whey escapes during the cheese curd processing . In the case of other foods such as yoghurt or mustard , syneresis is an unwanted product characteristic that manifests itself in the separation of a serum.

swell

^ Hans-Dieter Belitz , Werner Grosch , Peter Schieberle : Textbook of food chemistry. 6th, completely revised edition. Springer, Berlin 2008, ISBN 978-3-540-73201-3 .

[belitz-1] Hans-Dieter Belitz , Werner Grosch , Peter Schieberle : Textbook of food chemistry. 6th, completely revised edition. Springer, Berlin 2008, ISBN 978-3-540-73201-3 .