Description
Emulsification techniques transform oil and aqueous phases into stable sauces.
Technical
Oil droplets are dispersed in water by surfactants such as lecithin from egg yolk or mustard proteins, reducing interfacial tension and forming a continuous emulsion. The stability depends on droplet size, emulsifier concentration, and temperature, which influences protein denaturation and viscosity.
Science
Primary Reaction
Formation of oil-in-water emulsion via surfactant-mediated interfacial tension reduction.
Sensory Profile
Aroma ()
butterytangyfruitysharpcreamyherbaceouscitrusynuttyearthypungent