Description
Emulsification techniques vary to achieve distinct textures in sauces and dressings.
Technical
Oil and water are combined by surfactants such as lecithin or egg yolk proteins, which lower interfacial tension and stabilize droplets. Droplet size is controlled by shear rate: gentle whisking yields 10–50 µm droplets, while high‑shear devices produce sub‑micron droplets that increase viscosity and creaminess. Acidic pH (4–5) protonates egg proteins, enhancing their emulsifying capacity and extending shelf life.
Science
Primary Reaction
Formation of oil‑in‑water emulsion stabilized by surfactants/proteins
Sensory Profile
Aroma ()
savorybutterytangyrichherbaceous
Origin & History
Civilization
French, Japanese, American
Era
Traditional/Modern