Emulsification
An emulsion is a mixture of two or more liquids that are normally immiscible*. Emulsions are a part of a more general class of two-phase systems of matter called colloids. Colloidal systems are the names used for colloids and in this recipe the type of colloidal system is a liquid and a liquid. Emulsification is the process of making an emulsion.
Emulsification in this recipe |
The two ingredients in this recipe which take place is emulsification are oil and the water. These ingredients would normally be immiscible* however for these ingredients to stay permanently mixed they would need an emulsifier* which in this case is the egg.
Emulsification is not in the burger but is in the aioli. |
Physical Changes
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The physical changes in this recipe is the taste that changes and the texture as well as its viscosity*.
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