with can’t simply change from one phase to another when heated Instead, they react to form entirely different kinds of molecules This is because food molecules are large, and form so many weak bonds between molecules that they’re in fact held very strongly together It takes as much energy to break them apart from each other as it does to break the molecules themselves apart: and so rather than melting or evaporating, the molecules become transformed For example, sugar will melt from a solid into a liquid, but rather than then vaporize into a gas as water does, it breaks apart and forms hundreds of new compounds: a process we call caramelization Fats and oils melt, but break down and smoke before they begin to boil Starch, which is a long chain of sugar molecules joined together, won’t even melt: it and proteins, also very large molecules, begin to break down as solids Mixtures of Phases: Solutions, Suspensions, Emulsions, Mixtures of Phases: Solutions, Suspensions, Emulsions, Gels, Foams Cooks seldom deal with pure chemical compounds or even single phases Foods are mixtures of different molecules, different phases, and even different kinds of mixtures! Here are brief definitions of mixtures that are important in the kitchen A solution is a material in which individual ions or molecules are dispersed in a liquid Salt brines and sugar syrups are simple culinary examples A suspension is a material in which a substance is dispersed in a liquid in clusters or particles consisting of many molecules Nonfat milk is a suspension of milk-protein particles in water Suspensions are usually cloudy because the clusters are large enough to deflect light rays (individual dissolved ... phases, and even different kinds of mixtures! Here are brief definitions of mixtures that are important in the kitchen A solution is a material in which individual ions or molecules are dispersed in a liquid Salt brines and. ..Mixtures of Phases: Solutions, Suspensions, Emulsions, Gels, Foams Cooks seldom deal with pure chemical compounds or even single phases Foods are mixtures of different molecules, different phases, and even different kinds of mixtures!... A suspension is a material in which a substance is dispersed in a liquid in clusters or particles consisting of many molecules Nonfat milk is a suspension of milk-protein particles in water Suspensions are usually cloudy because