Description
A set of techniques that create oil‑in‑water emulsions using emulsifiers and controlled shear.
Technical
Emulsification relies on amphiphilic molecules such as lecithin in egg yolk or mucilage polysaccharides to lower interfacial tension to 5‑10 mN/m, allowing droplet sizes below 1 µm when sheared at 10,000‑20,000 rpm. The resulting droplets are stabilized by protein or polysaccharide networks that resist coalescence, while pH and temperature modulate the denaturation and viscosity of these stabilizers.
Science
Primary Reaction
Reduction of interfacial tension and stabilization of oil droplets by protein or polysaccharide networks
Sensory Profile
Aroma ()
fruitynuttysavoryacidicbutteryegg-likemustardyvinegaryherbaltoasted