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Download: This H. 2022. Using the disperse system formalism, DSF, to determine the first two classes of complex suspensions, 2.DOI: 10.17180/ijmpg-2022-art02.

Open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)

International Journal of Molecular and Physical Gastronomy (Int J Mol Phys Gast)
Proceedings from the 10th International Workshop of Molecular and Physical Gastronomy

Abstract
The “disperse system formalism” (DSF) can be used to describe the structure of physical and chemical systems at any scale. It is particularly useful for describing the microstructure of colloidal  systems that are ubiquitous in food. Adapting a computer program that was already used for the study of complex gels, the whole set of possible suspensions was determined for the first “classes”, i.e., groups of systems ordered by increasing number of complexity. Here a detailed discussion of the impossible formulae is given, and it is explained how the classes were obtained. It is shown that 6 possibilities exist for the class 1.1 suspensions (one solid phase only dispersed in one monophasic liquid phase); for the class 2.1, there are 362 systems. A generalization to complex solid suspensions, and to emulsions, foams and aerosols is proposed.

Keywords
DSF, colloidal suspensions, classes, number, emulsions, foams, gels, solid suspensions.

International Journal of Molecular and Physical Gastronomy. 2022, 2, 1-13. 1 Using the disperse system formalism, DSF, to determine the first two classes of complex suspensions

Hervé This
1. Université Paris-Saclay, Inrae, AgroParisTech, UMR 0782 SayFood, 22 place de
l’agronomie, 91120, Palaiseau, France
2. Inrae-AgroParisTech International Centre for Molecular and Physical Gastronomy
* Correspondance : herve.this@agroparistech.fr

Edited by
Thomas Vilgis
 

Reviewed by
1. Alan Kelly, Vice-Dean External Engagement
and Vice-Head, College of Science, Engineering
and Food Science, Professor, School of Food and
Nutritional Sciences, University College Cork,
Ireland
2. Shane Croywley, College of Science,
Engineering and Food Science, Professor, School
of Food and Nutritional Sciences, University
College Cork, Ireland

Received
12 October 2021

Published
20 July 2022

Cite as :
This vo Kientza H. 2022. Using the disperse system formalism DSF to determine the first two
classes of complex suspensions, International Journal of Molecular and Physical Gastronomy, 2022, 8(1) 2, 1-9. DOI: 10.17180/ijmpg-2022-art02.