Description
Lecithin stabilizes oil-water interfaces by reducing surface tension, preventing phase separation in emulsions.
Technical
Phospholipids in lecithin (e.g., phosphatidylcholine) form micelles around oil droplets via hydrophobic/hydrophilic interactions. Hydrogen bonding with water and van der Waals forces with oil create stable colloidal systems.
Culinary Significance
Essential for vegan alternatives to egg-based emulsions like mayonnaise, allowing plant-based versions to achieve comparable texture and stability.
Science
Primary Reaction
Micelle formation at oil-water interface
Parameters
Temperature
25°C optimal
10°C to 40°C range
Time
2 minutes
30 seconds – 5 minutes
Equipment
Immersion blenderHigh-shear mixerSonicator (for nanoemulsions)