What You Need to Know
Acid adjustment (typically with citric or acetic acid) protonates emulsifiers like proteins or phospholipids, increasing their net positive charge and enhancing steric stabilization. Common in citrus vinaigrettes and dairy-free sauces where traditional egg-based emulsifiers are absent.
Used to create stable vegan mayonnaise, citrus-forward dressings, and foams. Critical when using delicate emulsifiers like pea protein or sunflower lecithin. Allows for brighter flavor profiles compared to traditional emulsions.
Key Parameters
Temperature
°C - °C
Time
2-5min emulsification
30s - 24h
Equipment
Immersion blenderHigh-shear mixerpH meterMicroscale
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Emulsification