Emulsion in baking. Tiffany K ang . What is emulsion. Emulsion can be defined as“ uniform mixture of two unmixable substances”(Gisslen,2009,pg 378) that are combined while beating vigorously using the “shearing power.” It could be found easily around us like simple vinaigrette to mayonnaise
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For example, egg yolk contains both water and fat particles which acts as the “ chemical bond with each liquid and becomes a bridge between them.”(Christensen, Food Science) bonding substances between the two particles.
Definition of emulsifying agent : something that stabilizes two opposing particles after mixing and also prevent them from separating.
This mixture needs more water than fat particles in order to keep the emulsion stable. “ must contain enough water-based ingredients to create the continuous phase of the emulsion”.(Sofia, wilbur chocolate) . Also mixutre’s consistency is normally water-like.
the mixture that needs more fat particles than water particles in order to keep the emulsion. However, this texture is solid due to high fat content.
Blending: commonly using blender or mixer to create homogenous mixture. Ex) cake batter
An example of making a smooth and silky ganache. (chocopedia,2012)
An example of chocolate butter cream ;smooth and homogenous mixture
Another example of vanilla butter cream; smoothe and fluffy consistency
An example of broken emulsion