What You Need to Know
Acetic acid protonates thiol groups in allicin, stabilizing garlic’s organosulfur compounds and lowering pH to 3.5–4.0, which suppresses Clostridium botulinum and other pathogens. Simultaneously, a slow‑addition of oil under continuous shear creates a fine oil‑in‑water emulsion, with egg yolk or mustard acting as interfacial emulsifiers to prevent coalescence. Refrigeration (0–4 °C) retards oxidative rancidity of unsaturated oils and further extends shelf life beyond the initial 24–48 h acidification period.
Steps
- 1.
Lebanese Shawarma (Beirut): Primary marinade and sauce component
- 2.
Turkish Iskender Kebab (Bursa): Yogurt sauce stabilizer and flavor enhancer
- 3.
Armenian Lahmajoun (Yerevan): Meat topping preservative
The Science
Primary Reaction
Acidification (protonation of allicin thiols) coupled with oil‑in‑water emulsification under shear