Description
The process of dispersing oil droplets in an aqueous phase using emulsifiers to create stable sauces like vinaigrette, mayonnaise, and hollandaise.
Technical
Emulsification relies on amphiphilic molecules such as lecithin from egg yolk or mustard to lower interfacial tension between oil and water, allowing the formation of fine oil‑in‑water droplets. Temperature, whisking speed, and the rate of oil addition control droplet size and prevent protein coagulation or phase separation. Proper acid balance stabilizes the droplets by adjusting charge and viscosity of the continuous phase.
Science
Primary Reaction
formation of an oil‑in‑water emulsion via surfactant‑mediated reduction of interfacial tension
Sensory Profile
Aroma ()
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