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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Emulsification techniques transform oil and aqueous phases into stable sauces.
Origin: French, Spanish (modern) — France, Spain
See full technique reference →Oil droplets are dispersed in water by surfactants such as lecithin from egg yolk or mustard proteins, reducing interfacial tension and forming a continuous emulsion. The stability depends on droplet size, emulsifier concentration, and temperature, which influences protein denaturation and viscosity.
Primary Reaction
Formation of oil-in-water emulsion via surfactant-mediated interfacial tension reduction.
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