Description
A physical method to maintain emulsion stability by controlling temperature during blending.
Technical
The addition of an ice cube during mayonnaise emulsification absorbs excess mechanical energy from blending, preventing thermal denaturation of egg yolk proteins (mainly lipovitellins and phosvitins) which stabilize the oil-water interface. The rapid cooling also slows molecular motion, reducing the chance of emulsion breakdown.
Culinary Significance
Used when making mayonnaise by hand or with powerful blenders to prevent the mixture from overheating. The ice cube's chilling effect maintains the ideal viscosity for proper oil incorporation while preventing the egg proteins from coagulating prematurely.
Science
Primary Reaction
Thermal energy absorption
Parameters
Temperature
°C to °C range
Must stay below egg protein denaturation threshold
Time
45-90s
15s – 2min
Depends on emulsion volume and method
Equipment