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Food Science 101

Emulsions. Food Science 101. Mayonnaise. Aioli. Cocktails. Wine. Beer. Hollandaise. What Is An Emulsion?. Hollandaise. Vinaigrettes. =. Fat. Water. Emulsion?. Mayonnaise. Butter. Milk & Cream. Combining two liquids that maintain their distinct characteristics. Fat. Water.

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Food Science 101

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  1. Emulsions Food Science 101

  2. Mayonnaise Aioli Cocktails Wine Beer Hollandaise What Is An Emulsion? Hollandaise Vinaigrettes = Fat Water Emulsion? Mayonnaise Butter Milk & Cream Combining two liquids that maintain their distinct characteristics Fat Water Water Fat Water and alcohol can never form an emulsions because they freely mix together. Alcohol & Water Solution Water In Contrast + Alcohol Floor & Furniture Wax Cosmetic Creams Milk Vinaigrettes Common Culinary Emulsions Some Paints Common Non-Culinary Emulsions Pan Sauces Crude Oil Butter Asphalt Egg Based Cream

  3. Understanding Emulsions & How They Work “Contained” Surface Tension Emulsified State Dispersed Phase Fat Shearing Power Breaks Up Dispersed Phase Continuous Phase Water Size = .001 - .0001 millimeter across One tablespoon of oil can be broken up into 30 billion droplets just using a whisk! “Container” Shake Whisk .003 millimeter Blend More surface area for aroma molecules release & reach your nose. Smaller fat particles = more stable emulsion & higher possible fat content. The more fat incorporated, the thicker an emulsion will become. Emulsions, by nature, are basically unstable. AKA: Broken ;-( Coalesce For most applications, the volume of the dispersed phase shouldn’t exceed 3x the volume of the continuous phase. Emulsifiers & Stabilizers

  4. O O A A For visualization purposes only. H H H H F F T T Emulsifiers & Stabilizers Stabilizers Emulsifiers Fat Friendly Water Friendly * Proteins * Starch * Pectin * Plant Particles * Food Gums Two basic types of emulsifiers: Fat Large Molecule 1) Amino acid chains Fat 2) Phospholipids like lecithin Viscosity as a Stabilizer + + A thicker continuous phase creates more drag on the dispersion phase, increasing shearing force, decreasing particle size. Surfactant decreases surface tension Why Use Xanthan Gum? Common Emulsifiers * Adds Viscosity * Wide PH Range * Works In Hot & Cold Water * Shear Thinning Lecithin (S) + Protein (P) Egg Yolks Casein Protein (P) Milk & Cream Mucilage in seed coating (S) Mustard

  5. Fat breaks up into small particles The Emulsification Process Whisk (Shearing Power) Fat droplets, slowly added in Lemon Juice or Other Acid Egg Yolks Yolks + Acid (Continuous Phase) “Dispersion Mill” = More Shearing Power Mixing Bowl More Emulsified Fat Emulsion Becomes Stable Viscosity Increases New Fat Droplet Added Fat can be added more quickly as the emulsion thickens. Increased Drag

  6. Emulsion Formulas & Ratios

  7. Further Information StellaCulinary.com/FS1 Emulsification Quiz Download This Keynote Presentation PDF Download Of This Presentation For Non-Profit Educational Uses Only

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