What You Need to Know
High‑shear homogenization reduces oil droplets to sub‑micron sizes, while controlled heating denatures egg‑yolk proteins to increase surface activity. Phospholipid emulsifiers such as lecithin lower interfacial tension, enabling stable emulsions at ambient temperatures. Precise timing, shear rate, pH, and storage conditions govern the kinetic stability and shelf‑life of the emulsion.
The Science
Primary Reaction
Formation of a dispersed oil phase within a continuous aqueous phase via reduction of interfacial tension and droplet size control