What You Need to Know
The emulsification process reduces interfacial tension between oil droplets and the aqueous phase, with emulsifiers such as methyl esters in mustard or lecithin in egg yolk forming a protective film around droplets. High‑shear mixing generates droplets of 1–5 µm, increasing surface area and kinetic stability. Temperature control influences solubility and droplet coalescence, with optimal ambient temperatures (~20 °C) and optional pre‑heating of oil (60–70 °C) enhancing stability.
The Science
Primary Reaction
Emulsification via reduction of interfacial tension and formation of a protective film around oil droplets