What is Emulsification?
Emulsification is the chemical process of making two or more immiscible ingredients in a permanently mixed solution.
This is achieved by adding an ingredient which stabilizes emulsion and in it contains an emulsifier called lecithin.
Lecithin is the key ingredient which helps the immiscible ingredients to maintain the constant state of emulsion and prevents them from separating.
The emulsifier has two components. First is the hydrophilic (the head), which attracts and forms hydrogen bonds with water molecules and second is the hydrophobic(the tail), which repels water molecules.
The hydrophilic is like a head while the hydrophobic is like the tail.
When the emulsifer is added to a mixture (e.g oil and water), the hydrophilic bonds with the water molecules and the hydrophobic bonds with the oil droplets, therefore causing prevention of separation.
Food related to this chemical process include:
This is achieved by adding an ingredient which stabilizes emulsion and in it contains an emulsifier called lecithin.
Lecithin is the key ingredient which helps the immiscible ingredients to maintain the constant state of emulsion and prevents them from separating.
The emulsifier has two components. First is the hydrophilic (the head), which attracts and forms hydrogen bonds with water molecules and second is the hydrophobic(the tail), which repels water molecules.
The hydrophilic is like a head while the hydrophobic is like the tail.
When the emulsifer is added to a mixture (e.g oil and water), the hydrophilic bonds with the water molecules and the hydrophobic bonds with the oil droplets, therefore causing prevention of separation.
Food related to this chemical process include:
- milk
- Ice cream
- Mayonnaise
- Garlic Aioli sauce
- Cream
- Custard
Why is it important?
Emulsification is an important chemical process which has helped cooks to created amazing and fantastic food recipes and cuisines that are shared around the world.
Without the existence of emulsification, cuisines filled with creativity and sweetness wouldn't have existed and would have a huge impact on our food culture. This means forgetting elegant desserts in restaurants like creme brulee, cream-filled cakes and custard tarts.
Without the existence of emulsification, cuisines filled with creativity and sweetness wouldn't have existed and would have a huge impact on our food culture. This means forgetting elegant desserts in restaurants like creme brulee, cream-filled cakes and custard tarts.
Physical Changes
Physical changes in food after emulsification:
- The texture of the final product if successfully emulsified, would be smooth and thick, with no large lumps of solids.
- Depending on the ingredients used, the emulsified food may change in their color
- The emulsified food should have low viscosity and depending on the ingredients, it should be thick and dense or like cream, thick but light and fluffy.
Chemical changes
Chemical changes in food during emulsification:
- The hydrophilic (head) attracts water molecules and forms bonds.
- The hydrophobic (tail) attracts hydrophobic molecules and forms bonds.
- Since the hydrophobic and hydrophilic is connected, this causes a circular srtucture, with the hydrophobic bonds in the center and the hydrophilic on the outside with the water molecules.
Emulsified Food Recipe
Garlic Aioli sauce
Served with burger (burger recipe in Denaturation and Coagulation)
Ingredients:
Equipments:
Served with burger (burger recipe in Denaturation and Coagulation)
Ingredients:
- 2 garlic cloves, chopped
- 1 tsp sea salt or rock salt
- 2 egg yolks
- 1 cup extra virgin olive oil
- 1 Tsp water
- 1 Tsp lemon juice
- 2 tsp wholegrain mustard
Equipments:
- food processor
- spoon or spatula to scoop the Aioli.
- Process the garlic, salt and egg yolks in a food processor until it is well combined.
- With the motor running, slowly add the oil through the feed tube, processing to a form a thick mayonnaise.
- After that, transfer the mixture into a bowl with a spoon or spatula.
- Stir in the water, lemon juice and mustard until it has a smooth and even consistency.
- You can now cover your surface of your bowl with plastic wrap and place in the fridge for later use, or put in a separate bowl for serving.
What is are the immiscible ingredients?
The immiscible ingredients in this recipe are the oil and water.
What is the emulsifier?
The emulsifier in this recipe are the egg yolks. This is because egg yolks contain Lecithin, which is the emulsifier for water and oil.
The immiscible ingredients in this recipe are the oil and water.
What is the emulsifier?
The emulsifier in this recipe are the egg yolks. This is because egg yolks contain Lecithin, which is the emulsifier for water and oil.