Description
Sub-techniques of emulsification manipulate droplet size, interfacial chemistry, and temperature to create kinetically stable oil‑in‑water systems.
Technical
High‑shear homogenization reduces oil droplets to sub‑micron sizes, while controlled heating denatures egg‑yolk proteins to increase surface activity. Phospholipid emulsifiers such as lecithin lower interfacial tension, enabling stable emulsions at ambient temperatures. Precise timing, shear rate, pH, and storage conditions govern the kinetic stability and shelf‑life of the emulsion.
Science
Primary Reaction
Formation of a dispersed oil phase within a continuous aqueous phase via reduction of interfacial tension and droplet size control
Sensory Profile
Aroma ()
neutraloilysmoothcreamyfresh
Origin & History
Civilization
Western culinary tradition
Era