Properties Of Eggs - Emulsification

Question 1

What protein in egg yolks is a natural emulsifier?

Answer 1

Lecithin

Question 2

What is lecithin?

Answer 2

A protein in egg yolks which is a natural emulsifier

Question 3

Where is lecithin present in eggs?

Answer 3

Egg yolks

Question 4

What ability does lecithin in egg yolks have?

Answer 4

It has the ability to join two immiscible liquids, e.g. oil and water

Question 5

How can lecithin join two immiscible liquids?

Answer 5

Lecithin has a hydrophilic head and a hydrophilic tail

Question 6

Explain the process of forming an emulsion.

4

Answer 6

The hydrophilic head attaches to the water

The hydrophobic tail attaches to oil

This prevents them from separating

This causes a permanent emulsion

Question 7

What type of emulsion is formed using egg lecithin?

Answer 7

A permanent emulsion

Question 8

Give three culinary applications of the emulsification property of eggs.

Answer 8

Mayonnaise and vinaigrettes (oil and vinegar)

Cakes (fat and sugar)

Hollandaise sauce (butter and vinegar)

Question 9

What is the water and oil in mayonnaise and vinaigrettes?

Answer 9

Oil = oil

Water = vinegar

Question 10

What is the water and oil in cakes?

Answer 10

Oil = fat

Water = sugar

Question 11

What is the water and oil in hollandaise sauce?

Answer 11

Oil = butter

Water = vinegar