Description
Emulsification in culinary practice varies by ingredient and technique, affecting stability and texture.
Technical
Egg yolk proteins denature at 60–65 °C to form stable oil‑in‑water emulsions, while mustard mucilage and soy lecithin act as surfactants reducing interfacial tension. High‑shear mixing and controlled oil‑to‑water ratios further refine droplet size and prevent phase separation.
Science
Primary Reaction
Protein denaturation and interfacial tension reduction leading to emulsion formation
Sensory Profile
Aroma ()
savorybutteryacidicnuttyspicyearthyherbaceouscitrusytoastedmustardy