Description
A culinary technique used to combine two or more liquids that do not normally mix, such as oil and water, by using an emulsifier to stabilize the mixture.
Technical
Emulsification involves the use of an emulsifier to stabilize a mixture of two or more liquids that are normally immiscible, such as oil and water. The emulsifier molecules have hydrophobic and hydrophilic ends, allowing them to interact with both oil and water, creating a stable mixture.
Science
Primary Reaction
Emulsification reaction
Sensory Profile
Aroma ()
richcreamysavorybutterynutty
Wine Analogy
Like the integration of tannins and fruit in a well-aged Bordeaux
Coffee Analogy
Similar to the emulsion of crema in espresso
Perfume Analogy