![]() For example, oil must be added slowly to water so that the lecithin within the egg yolk can thoroughly coat the small droplets. When mixed at the proper speed and adding ingredients in the proper order, formulators can control droplet size and dispersion. In addition, the smaller the droplet and more uniform in size, the better the emulsion and the better the mouthfeel and texture of the finished product. Adding egg yolk to whole eggs increases emulsion viscosity, lending it greater stability. This promotes stability in emulsions because it prevents the dispersed oil droplets from moving around and gathering, or coalescing. Egg yolks provide a viscous, continuous phase. Two critical pieces of the puzzle include viscosity and the size and uniformity of the droplet.Īn emulsion is thicker or more viscous than its separate components, or the oil and water it contains. There are multiple factors that can affect an emulsion’s stability such as temperature, mixing speed and time and more. This amphiphilic molecule has two ends, one hydrophobic and one hydrophilic, which minimizes the energy required to form an emulsion by reducing oil/water interfacial tension. The reduction of surface tension is due to the lecithin or phosphatidylcholine contained within the egg yolk. Reduces the force required to create the droplets that comprise an emulsion.Acts as a stabilizing agent by reducing surface tension.Egg white emulsifies due to its albumin protein component, while for egg yolk it is its lecithoprotein content. Frozen yolk has 10 percent added salt or sugar to promote a smooth, creamy, viscous yolk. ![]() ![]() 3 The most popular forms however, include liquid, refrigerated whole eggs or frozen yolks. 2įresh liquid eggs, frozen eggs and spray-dried all have the capacity to emulsify, and according to Christine Alvarado, Ph.D., Texas A&M University, there is no essential difference found between them. The absence of eggs in certain formulations such as mayonnaise can affect emulsion stability and final product appearance. While most commonly associated with mayonnaise, 2the emulsifying capacity of whole eggs, egg yolks and even egg whites plays a role in baking and other applications. An emulsion, as defined by Food Technology, is a “temporarily stable mixture of immiscible fluids, such as oil and water, achieved by finely dividing one phase into very small droplets.” 1 Nature designed multiple functions into the egg, including its ability to emulsify. ![]()
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