Description
Techniques to stabilize oil‑in‑water emulsions using proteins, polysaccharides, and shear.
Technical
Emulsification relies on interfacial chemistry, where amphiphilic molecules (proteins, phospholipids, polysaccharides) adsorb at the oil–water interface to form a viscoelastic film. Temperature, shear, and stabilizer concentration modulate droplet size, viscosity, and interfacial tension, thereby controlling emulsion stability and shelf life.
Science
Primary Reaction
Formation of a viscoelastic interfacial film around oil droplets
Sensory Profile
Aroma ()
butterynuttysavoryumamiacidic
Origin & History
Civilization
French, Japanese, American, Mexican
Era
Traditional and modern