To emulsify means to combine two ingredients together which do not ordinarily mix easily. The ingredients are usually a fat or an oil, like olive oil, and a water-based liquid like broth, vinegar, or water itself. Oil and water do not mix naturally, so a vigorous whisking is used to combine these ingredients until uniform. They may form a temporary suspension which can quickly separate again, or become a semi-permanent or permanent emulsion which will last longer. But no matter how much whisking there is, if there is no emulsifier added, the mixture will not be stable and will separate or break.
Emulsifiers
Emulsifiers can help make the suspension stable as they keep the oil particles dispersed throughout the liquid. Emulsifiers are particles where one end is attracted to water and the other end is drawn to oil. Or they have a surface area that can encapsulate the dispersed droplets. These can be proteins, diglycerides, monoglycerides, or tiny cell fragments
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Answer:
To emulsify means to combine two ingredients together which do not ordinarily mix easily. The ingredients are usually a fat or an oil, like olive oil, and a water-based liquid like broth, vinegar, or water itself. Oil and water do not mix naturally, so a vigorous whisking is used to combine these ingredients until uniform. They may form a temporary suspension which can quickly separate again, or become a semi-permanent or permanent emulsion which will last longer. But no matter how much whisking there is, if there is no emulsifier added, the mixture will not be stable and will separate or break.
Emulsifiers
Emulsifiers can help make the suspension stable as they keep the oil particles dispersed throughout the liquid. Emulsifiers are particles where one end is attracted to water and the other end is drawn to oil. Or they have a surface area that can encapsulate the dispersed droplets. These can be proteins, diglycerides, monoglycerides, or tiny cell fragments
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