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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A review of mechanical, thermal, and chemical techniques to create stable oil‑in‑water emulsions for culinary applications.
Origin: Modern food science (21st century) — Global
See full technique reference →Emulsification relies on shear forces to break oil droplets into sub‑micron sizes and on emulsifiers to reduce interfacial tension. High‑pressure homogenization, ultrasonic waves, and whisking generate turbulence that disperses oil, while lecithin or polysorbate 80 adsorb at the oil–water interface to form a viscoelastic film that resists coalescence.
Primary Reaction
Dispersal of immiscible phases via shear and interfacial tension reduction
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Key Variables