What You Need to Know
Oil and water are combined by surfactants such as lecithin or egg yolk proteins, which lower interfacial tension and stabilize droplets. Droplet size is controlled by shear rate: gentle whisking yields 10–50 µm droplets, while high‑shear devices produce sub‑micron droplets that increase viscosity and creaminess. Acidic pH (4–5) protonates egg proteins, enhancing their emulsifying capacity and extending shelf life.
The Science
Primary Reaction
Formation of oil‑in‑water emulsion stabilized by surfactants/proteins