What You Need to Know
Emulsification occurs through the use of a semipermeable membrane, allowing for the formation of droplets of one liquid within another. The membrane acts as a barrier, controlling the size and distribution of the droplets. The process involves the use of a membrane with pores of a specific size, which determines the final droplet size.
Steps
- 1.
Matcha-infused olive oil (Japan): Creates stable micro-emulsion for even flavor distribution
- 2.
Foie gras emulsion (France): Produces ultra-smooth texture without traditional straining
- 3.
Chili oil droplets (China): Controls precise droplet size for optimal mouthfeel
The Science
Primary Reaction
Emulsification