What You Need to Know
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.
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.
Key Parameters
Temperature
°C - °C
Time
45-90s
15s - 2min
Equipment
Immersion blenderFood processorWhisk (for manual method)
Steps
- 1.
undefined
- 2.
undefined
- 3.
undefined
The Science
Primary Reaction
Thermal energy absorption