Description
A complex process creating a stable emulsion within an emulsion, used in mayonnaise and sauces production.
Technical
Double emulsification involves creating a primary emulsion with a water-in-oil or oil-in-water system, followed by a secondary emulsion within the primary emulsion, requiring precise control over temperature, pH, and emulsifier ratio.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
Creamyrichbutteryegg-likesavory
Origin & History
Civilization
Ancient Rome, 18th century France
Era
Ancient, 18th century
Region