emulsification
Forcing liquids together
Emulsification is the process of combining two liquids that don't naturally mix—typically oil and water—into a stable, uniform mixture called an emulsion.
The process works by breaking one liquid into tiny droplets suspended throughout the other, usually with help from an emulsifier like egg yolk or lecithin: Mayonnaise depends on proper emulsification of oil and egg.
In digestion, bile salts emulsify fats so enzymes can break them down.
Surface tension lowering compound
- micelleSurfactant molecular cluster
- colloidStable dispersed mixture
- hydrophilicTending to absorb water
- lipophilicAttracted to fatty substances
interface · phase · phospholipid · saponification · adsorption · coalescence · polymer · viscosity
Emulsified egg-oil spread
- vinaigretteOil-and-sour sauce
- hollandaiseEmulsified butter-egg sauce
- aioliGarlic-infused emulsified sauce
- béarnaiseTarragon-flavored emulsion sauce
roux · ganache · salad dressing · mustard · egg yolk · lecithin · whisking · blending
Liver-made digestive fluid
- lipaseFat-dissolving enzyme
- pancreasDual-function abdominal gland
- micelleSurfactant molecular cluster
- chymePartially digested stomach contents
duodenum · gallbladder · bile salts · intestinal · enzymatic · triglycerides · fatty acids · lipolysis
Making things the same
- pasteurizationThermal pathogen elimination process
- milkMammalian nursing fluid
- creamRich milk fat
- lotionLiquid skin moisturizer
cosmetics · pharmaceuticals · paint · ink · lubricant · pesticide · bitumen · asphalt
Period before spoilage
- coalescenceUniting into one mass
- creamingBeating until fluffy
- flocculationParticles clumping into aggregates
- Ostwald ripeningDissolution feeding larger crystals
stabilizers · preservatives · consistency · homogeneity · breaking · destabilization · sedimentation
surfactant
Surface tension lowering compound
- micelleSurfactant molecular cluster
- colloidStable dispersed mixture
- hydrophilicTending to absorb water
lipophilic · interface · phase · phospholipid · saponification · adsorption · coalescence · polymer · viscosity · thermodynamics
mayonnaise
Emulsified egg-oil spread
- vinaigretteOil-and-sour sauce
- hollandaiseEmulsified butter-egg sauce
- aioliGarlic-infused emulsified sauce
béarnaise · roux · ganache · salad dressing · mustard · egg yolk · lecithin · whisking · blending · homogenization
bile
Liver-made digestive fluid
chyme · duodenum · gallbladder · bile salts · intestinal · enzymatic · triglycerides · fatty acids · lipolysis · cholesterol
homogenization
Making things the same
- pasteurizationThermal pathogen elimination process
- milkMammalian nursing fluid
- creamRich milk fat
lotion · cosmetics · pharmaceuticals · paint · ink · lubricant · pesticide · bitumen · asphalt · ultrasonic
shelf-life
Period before spoilage
- coalescenceUniting into one mass
- creamingBeating until fluffy
- flocculationParticles clumping into aggregates
Ostwald ripening · stabilizers · preservatives · consistency · homogeneity · breaking · destabilization · sedimentation
- culinary artsflavor, aroma, seasoning, sauce, roasting
- culinary knowledgecooking techniques, knife skills, baking, roasting, grilling
- digestionstomach acid, swallowing, digesting, chewing, digestion
- food processingcanning, freezing, drying, packaging, pasteurization
- mixingmix, stir, blend, shake, combine
- Food Sciencefood science, enzymes, carbohydrates, proteins, pH
emulsificationseparation
State of being apart
settling · stratification · layering · demixing · segregation
emulsificationbreaking
Coming apart suddenly
coalescence · creaming · cracking · destabilization · splitting
emulsion, emulsifier, emulsions, emulsifiers, emulsify, emulsifying, emulsified