emulsification & emulsions eg: mayonnaise.

Question 1

what are emulsions and give an example?

Answer 1

mixtures of liquids that do not normally mix.
oil and water.

Question 2

what are immiscible liquids?

Answer 2

mixtures of liquids that don’t usually mix.

Question 3

what do emulsifiers have and what does that mean?

Answer 3

hydrophilic end, water loving and forms chemical bonds with water and a hydrophobic end, which is water-hating and forms chemical bond with oil.

Question 4

what do fats and oils add to emulsified sauces and give an example?

Answer 4

texture, flavour and colour.
hollandaise.

Question 5

what do stabilisers do to emulsions?

Answer 5

keep them mixed, preventing them separating.

Question 6

what type of emulsion is mayonnaise?

Answer 6

cold.

Question 7

what type of emulsion is hollandaise?

Answer 7

hot.

Question 8

what does emulsification require?

Answer 8

agitation by whisking, mixer or food processor.

Question 9

what do you need to add slowly and why?

Answer 9

slow addition of oil.
prevent emulsion form splitting.

Question 10

what is emulsification helped by, what’s it called and where is it found?

Answer 10

natural emulsifier called lecithin, present in egg yolks.