On food and cooking the science and lore of the kitchen ( PDFDrive ) 1187

possible, and dilute it with any other ingredients after the emulsion has formed The second factor that makes it easier to produce small droplets in an emulsion is the presence of emulsifiers Emulsifiers: Lecithin and Proteins Emulsifiers are molecules that lower the surface tension of one liquid dispersed in another, and therefore make it easier to make small droplets and a fine, creamy emulsion They so by coating the surface of the droplets, and shielding the droplet surface from the continuous liquid Emulsifiers are therefore a true liaison: they must be partly soluble in each of the two mutually incompatible liquids They manage this by having two different regions on the same molecule, one soluble in water and the other in fat There are two general kinds of molecules that can act as emulsifiers One kind is typified by the egg phosopholipid lecithin These are relatively small molecules with a fat-like tail that buries itself in the fat phase and an electrically-charged head that is attracted to water molecules (p 802) The other kind of emulsifier is the proteins, which are much larger molecules, long chains of amino acids that have a number of different fat-compatible and water-compatible regions The yolk proteins in eggs and the casein proteins in milk and cream are the best protein emulsifiers Unstable and stable emulsions Oil and water are incompatible substances; they can’t mix evenly with each other When oil is whisked into water, the resulting oil droplets tend to ... attracted to water molecules (p 802) The other kind of emulsifier is the proteins, which are much larger molecules, long chains of amino acids that have a number of different fat-compatible and water-compatible regions The yolk proteins in eggs and the casein... The yolk proteins in eggs and the casein proteins in milk and cream are the best protein emulsifiers Unstable and stable emulsions Oil and water are incompatible substances; they can’t mix evenly with each other...typified by the egg phosopholipid lecithin These are relatively small molecules with a fat-like tail that buries itself in the fat phase and an electrically-charged head that is