On food and cooking the science and lore of the kitchen ( PDFDrive ) 1188

coalesce with each other and separate into a layer on top of the water (left) Emulsifiers are molecules with a fat-compatible tail and water-compatible head (p 802) They embed their long tails in the fat droplets, leaving their electrically-charged heads projecting into the surrounding water Coated in this way, the droplets repel each other instead of coalescing (center) Large water-soluble molecules, including starch and proteins, help stabilize emulsions by blocking the fat droplets from each other (right) Stabilizers: Proteins, Starch, Plant Particles Emulsifiers make it easier for the cook to prepare an emulsion, but they don’t necessarily result in a stable emulsion Once formed, the droplets may be so crowded that they bump into each other or are forced up against each other, and the force of surface tension may pull them together and cause them to coalesce again Fortunately, there are many kinds of molecules and particles that can help stabilize an emulsion once it’s formed They all have in common the property of getting in the way, so that two approaching droplets encounter the stabilizers rather than each other Large, bulky molecules like proteins do this well, as do starch, pectins, and gums, and particles of pulverized plant tissue Ground white mustard seed is especially effective thanks both to its particles and to a gum that it releases when wetted Tomato paste contains a considerable amount of protein (around 3%) as well as cell particles, and is a useful emulsifier and stabilizer Bouillabaisse, an Emulsified Soup Bouillabaisse is a Provenỗal fish soup that takes advantage of gelatins thickening and emulsifying properties It’s made by cooking a variety of whole fish and fish parts, some of them bony and gelatinproducing rather than meaty, in an ...can help stabilize an emulsion once it’s formed They all have in common the property of getting in the way, so that two approaching droplets encounter the stabilizers rather than each other Large, bulky molecules... Bouillabaisse is a Provenỗal fish soup that takes advantage of gelatins thickening and emulsifying properties It’s made by cooking a variety of whole fish and fish parts, some of them bony and gelatinproducing rather than meaty, in... and to a gum that it releases when wetted Tomato paste contains a considerable amount of protein (around 3%) as well as cell particles, and is a useful emulsifier and stabilizer Bouillabaisse, an Emulsified Soup