What You Need to Know
Combining orange blossom oil with water and stabilizers to create a stable emulsion. The stabilizers provide a natural emulsifier, which helps to stabilize the mixture. The water also helps to stabilize the emulsion by reducing the viscosity and creating an environment that favors the formation of a stable emulsion.
Orange blossom emulsion is a traditional Italian sauce used to dress desserts and pastries. The emulsion is stable and can be stored in the refrigerator for several days.
Key Parameters
Temperature
20°C
0°C - 40°C
Time
1 hour
30 minutes - 2 hours
Equipment
Steps
- 1.
Cassata Siciliana (Sicily): Provides floral notes in ricotta filling
- 2.
Mahalabia (Lebanon): Floral topping for milk pudding
- 3.
Tarta de Santiago (Spain): Flavors almond cake glaze
The Science
Primary Reaction
Emulsification