Description
Emulsion-based sauce preparation disperses oil droplets in an aqueous phase, stabilized by emulsifiers such as egg yolk phospholipids or mustard proteins.
Technical
The process relies on reducing interfacial tension between oil and water, forming a stable oil‑in‑water emulsion. Emulsifiers adsorb at the oil–water interface, creating a viscoelastic film that resists coalescence. Temperature, shear, and pH modulate droplet size and interfacial properties, determining the final texture and stability.
Science
Primary Reaction
Formation of a stable oil‑in‑water emulsion via interfacial tension reduction
Sensory Profile
Aroma ()
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