Day 7 Notes: Emulsions

Emulsion- the mixture of two unmixables; two liquids that cannot dissolve w/ each other e.g fat & water (non-polar & polar) In Culinary Terms: an emulsion is a sauce thickened by droplets of oil. TWO PHASES Continuous- often the water phase of an emulsion; the water is spread around the oil in a continuous mass Dispersal- often the oil phase is dispersed into the continuous phase (water) in billions of tiny droplets The more droplets of dispersal phase that are crammed into the continuous phase, the thicker the sauce will become for there is less free liquid in the sauce If you add a little water, continuous phase, to an over thickened emulsion it will thin because there is more water between the oil droplets to flow When the continuous phase is spread thin between the droplets the fat will start to leak through the continuous phase and start to regroup together, or coalesce Making emulsions takes energy to overcome surface tension Surface Tension- a property of liquids; when liquids that cannot mix due to their chemical differences; they form a single large mass in order to minimize its surface area; whisking (energy) breaks the oil into billions of tiny droplets, coating each one with the continuous phase THREE TYPES Temporary- simple emulsion => basic vinaigrette (oil & vinegar) Semi-Permanent- introduces an emulsifier, or fence; natural emulsifiers include: plant matter, mustard seed, nuts, whey protein, cayenne, etc. Permanent- introduces lecithin which works like a magnet; chemical emulsifiers reduce the surface tension of liquids dispersed in each other; thus making it easier to disperse small droplets of oil Chef Emmas Spoken Word Notes Water-soluble liquid + fat-soluble liquid + energy => emulsification Not allowed to sell broken sauces from the kitchen; needs some sort of bonding agent to hold it together, a fence

Fence- aid to the emulsification and reduce surface tension; there to creat a fence or barrier to separate the like molecules in the mixture so it doesnt pool or separate; natural fences (emulsifiers) include: mustard seed, plant matter, cayenne, whey protein, etc. Vinaigrette => 3 oil : 1 vinegar ratio Mayo => slow and steady wins the race Emulsifications do not like extremes; extreme cold or heat will break the emulsion Lecithin- natural emulsifier found in egg yolks; also butter, heavy cream, soy, etc. Its an ideal emulsifier for us because it hold both ends (non-polar and polar) together happily; it is a magnetic barrier; the lecithin molecules have two ends: Hydrophyllic- anchors itself to the water molecules (pushes away extra water) Lyphophyllic- anchors itself into fat molecules (pushes away extra fat)