Description
Mayonnaise, hollandaise, and vinaigrette are classic oil‑in‑water emulsions stabilized by egg yolk lecithin, heat‑sensitive protein networks, and mustard mucilage respectively.
Technical
The emulsification process relies on reducing interfacial tension between oil droplets and aqueous phase, forming a stable dispersion. Droplet size, temperature, and pH control protein solubility and emulsifier activity, while shear forces dictate droplet breakup and distribution.
Science
Primary Reaction
Formation of oil‑in‑water emulsion via lecithin or protein networks
Sensory Profile
Aroma ()
butterytangynuttysharpricheggyherbaceouscitrusymustardyvinegary