Description
Vinaigrette emulsification is the process of dispersing oil droplets into an aqueous phase to create a stable oil‑in‑water emulsion.
Technical
The emulsification relies on mechanical shear to break oil into droplets and on emulsifiers such as mustard proteins that adsorb at the oil–water interface, reducing interfacial tension. The resulting droplets, typically 1–10 µm, are stabilized by a viscoelastic protein film that resists coalescence. Acidic pH denatures mustard proteins, enhancing their surface activity.
Science
Primary Reaction
Emulsion formation via shear‑induced droplet breakup and protein adsorption
Sensory Profile
Aroma ()
fruityacidicherbaceousnuttysharpmustardyvinegaryearthycitrusypungent