1
Q
What is Emulsification?
A
It is when egg yolk is used to stabilise and emulsion of oil & water
2
Q
What acts as a stabiliser?
A
The LECITHIN within the egg yolk is the emulsifier
3
Q
What is mayonnaise?
A
A PERMANENT & STABLE emulsification
4
Q
What is salad dressing?
A
A TEMPORARY & UNSTABLE emulsification
5
Q
What are the 2 parts of the Emulsifier molecule?
A
The ION = HYDROPHILLIC HEAD
The HYDROCARBON = HYDROPHOBIC TAIL
6
Q
What is the HYDROPHILIC HEAD?
A
An ION that dissolves in water not Oil
7
Q
What is the HYDROPHOBIC TAIl?
A
A HYDROCARBON that dissolves in Oil not water
EGGS & FLOUR
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