same temperature Eggs as Emulsifiers As we’ve already seen, cooks can use egg yolks to thicken all kinds of hot sauces The yolk proteins unfold and bond to each other when heated, and so form a liquidimmobilizing network (p 604) Egg yolks are also very effective emulsifiers, and for asimple reason: they themselves are a concentrated and complex emulsion of fat in water, and are therefore filled with emulsifying molecules and molecule aggregates Emulsifying Particles and Proteins Of the various yolk components, two in particular provide most of the emulsifying power One is the low-density lipoproteins or LDLs (the same LDLs that circulate in our blood and whose levels are measured in blood tests because they carry potentially artery-blocking cholesterol) LDLs are particles made up of emulsifying proteins, phospholipids, and cholesterol, all surrounding a core of fat molecules The intact LDL particles appear to be more effective emulsifiers than any of their components The other major emulsifying particles are the larger yolk granules, which contain both LDLs and HDLs (the “goodcholesterol” high-density lipoproteins are even more effective emulsifiers than LDL) as well as dispersed emulsifying protein, phosvitin Yolk granules are so large that they can’t cover a droplet surface very well, but when they’re exposed to moderate concentrations of salt they fall apart into their separate LDLs, HDLs, and proteins, and these are very effective indeed Using Eggs to Emulsify Sauces As emulsifiers, egg yolks are most effective when they’re raw, and when they’re warm ... be more effective emulsifiers than any of their components The other major emulsifying particles are the larger yolk granules, which contain both LDLs and HDLs (the “goodcholesterol” high-density... Yolk granules are so large that they can’t cover a droplet surface very well, but when they’re exposed to moderate concentrations of salt they fall apart into their separate LDLs, HDLs, and proteins, and these are very effective indeed...because they carry potentially artery-blocking cholesterol) LDLs are particles made up of emulsifying proteins, phospholipids, and cholesterol, all surrounding a core of fat molecules The intact LDL particles appear to