1. Emulsions
Food Science 101

2. What Is An Emulsion? Emulsion? = Fat Water In Contrast + Water
Hollandaise
Vinaigrettes
Emulsion? =
Fat
Water
Mayonnaise
Butter
Milk & Cream
Combining two liquids that maintain their distinct characteristics
Water
Fat
Fat
Water
Water and alcohol can never form an emulsions because they freely mix together.
Beer
Alcohol & Water Solution
In Contrast +
Water
Alcohol
Wine
Floor & Furniture Wax
Cosmetic Creams
Cocktails
Milk
Aioli
Vinaigrettes
Common Culinary Emulsions
Common Non-Culinary Emulsions
Some Paints
Mayonnaise
Pan
Sauces
Hollandaise
Crude Oil
Butter
Egg Based
Asphalt
Cream

3. Understanding Emulsions & How They Work
“Contained”
Surface Tension
Emulsified State
Dispersed
Phase
Fat
Shearing
Power
Breaks Up Dispersed Phase
Continuous
Phase
Water
Size =
millimeter across
One tablespoon of oil can be broken up into 30 billion droplets just using a whisk!
“Container”
Shake
Whisk
.003 millimeter
Blend
More surface area for aroma molecules release & reach your nose.
Smaller fat particles = more stable emulsion & higher possible fat content.
The more fat incorporated, the thicker an emulsion will become.
Emulsions, by nature, are basically unstable.
Coalesce
AKA: Broken ;-(
For most applications, the volume of the dispersed phase shouldn’t exceed 3x the volume of the continuous phase.
Emulsifiers &
Stabilizers

4. Emulsifiers & Stabilizers
Fat Friendly
Water Friendly
* Proteins
* Starch
* Pectin
* Plant Particles
* Food Gums
Two basic types of emulsifiers:
Fat
Large
Molecule
1) Amino acid chains
Fat
For visualization
purposes only.
2) Phospholipids like lecithin
Viscosity as a Stabilizer O H F A T F A T O H + +
A thicker continuous phase creates more drag on the dispersion phase, increasing shearing force, decreasing particle size.
Surfactant
decreases surface tension
Common Emulsifiers
Why Use Xanthan Gum?
Egg Yolks
Lecithin (S) + Protein (P)
* Adds Viscosity
* Wide PH Range
* Works In Hot & Cold Water
* Shear Thinning
Milk & Cream
Casein Protein (P)
Mustard
Mucilage in seed coating (S)

5. The Emulsification Process
Fat breaks up
into small particles
The Emulsification Process
Whisk (Shearing Power)
Fat droplets,
slowly added in
Lemon Juice or
Other Acid
Egg Yolks
Yolks + Acid
(Continuous Phase)
“Dispersion Mill”
= More Shearing Power
Mixing Bowl
More Emulsified Fat
Emulsion Becomes Stable
Viscosity Increases
New Fat Droplet Added
Fat can be added more quickly as the emulsion thickens.
Increased Drag

6. Emulsion Formulas & Ratios
Name
Continuous Phase
Dispersed Phase
Emulsifier
Water : Em : Fat
Ratio
Shelf Serving Temp
Hollandaise
Egg Yolk + Vinegar/Lemon
Clarified Butter
Egg Yolk - Lecithin/Casein
1:1:5*
(Yolk = Em)
140°F/60°
> 2 hours
Mayonnaise & Aioli
Egg Yolk + Lemon
Oil
~1:1:14**
>40°F/4°C
>1 Week
Vinaigrettes
Vinegar
Unstable, Mustard, Gums
1:Em:3
2-3 Weeks
Beurre Blanc
White Wine + Lemon
Whole Butter
None
1:NA:4
135°F/58°C Immediately
Sauce Vierge
Tomatoes + Vinegar
Plant Particles
0.1:1:2***
Butter Fat
Water
Milk Proteins + Viscosity
3:NA:15
~2-3 Months
Whole Milk
(Pasteurized)
Milk
Milk Proteins & Phospholipids
3.25:NA:100
~1-2 Weeks
Heavy Cream
2:NA:5

7. StellaCulinary.com/FS1
Further Information
StellaCulinary.com/FS1
Emulsification
Quiz
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