Emulsification
The Science of Emulsification
Emulsification is the mixing of two unusual combination liquids together. There are two varying options for emulsification to occur. This contains temporary ad permanent.
Aioli Sauce
Ingredients:
The oil and the water was used as emulsification in this recipe. The water is always separated with oil and they never mix with each other. With this we can view that the oil will always stay as a different layer to the oil.
Evaluation:
The sauce has a creamy and thick texture to it due to the previous reaction of emulsification. This had caused the sauce have a thickened texture and adds taste to the sauce.
- garlic cloves, chopped
- teaspoon sea salt or rock salt
- egg yolks
- 1 cup of extra virgin olive oil
- 2 tbsp water
- 2 tbsp lemon juice
- 2 tsp wholegrain mustard
- Process garlic, salt and egg yolks in a food processor until well combined.
- With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise.
- Transfer to a bowl.
- Stir in water, lemon juice and mustard.
- Cover surface with plastic wrap and refrigerate until required.
The oil and the water was used as emulsification in this recipe. The water is always separated with oil and they never mix with each other. With this we can view that the oil will always stay as a different layer to the oil.
Evaluation:
The sauce has a creamy and thick texture to it due to the previous reaction of emulsification. This had caused the sauce have a thickened texture and adds taste to the sauce.
Mustard Sauce
Ingredients:
The emulsion was made through the mixture of the water and the oil in the recipe create an emulsion as they would normally not mix. Certain chemicals in the mustard seeds act like emulsifiers and keep the emulsion stable and permanently mixed.
Evaluation:
The taste of the mustard is enhanced through the stability of the emulsion as the oil and water within the mustard would not be pleasant if they stayed immiscible. The texture would also be bad through this aspect. The overall appearance would be unpleasant as there would simply be a layer of oil upon a layer of water and this would not be aesthetic. The appeal is ameliorated through the improvement of these features.
- 6 tbsp mustard seeds
- 1/2 cup of mustard powder
- 1/2 of cup water
- 3 tbsp vinegar
- 2 tsp salt
- Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle.
- Pour the semi-ground seeds into a bowl and add the salt and mustard powder.
- Pour in the water or beer, then stir well.
- When everything is incorporated, let this sit for up to 10 minutes. (The longer you let it sit, the mellower the mustard will be). When you’re ready, pour in the vinegar.
- Pour into a glass jar and store in the fridge.
- Wait at least 12 hours before using.
The emulsion was made through the mixture of the water and the oil in the recipe create an emulsion as they would normally not mix. Certain chemicals in the mustard seeds act like emulsifiers and keep the emulsion stable and permanently mixed.
Evaluation:
The taste of the mustard is enhanced through the stability of the emulsion as the oil and water within the mustard would not be pleasant if they stayed immiscible. The texture would also be bad through this aspect. The overall appearance would be unpleasant as there would simply be a layer of oil upon a layer of water and this would not be aesthetic. The appeal is ameliorated through the improvement of these features.
Liquid Popcorn with Caramel Froth
Ingredients-Liquid Popcorn:
This beverage has involved the emulsification process via the caramel froth placed on top of the liquid popcorn. This causes the drink to literally become one beverage with the process of emulsification.
Evaluation:
The drink would have to become one whole liquid if the emulsification does not work. the way it would not work is due to the fact that the froth on top would combine with the liquid popcorn. This makes the froth become part of the liquid of popcorn. This would be less enjoyable and would have a lesser amount of taste. The overall drink however, has a golden and beer like atmosphere.
- 35 g canola oil
- 150 g popcorn kernels
- 7g kosher salt
- 90 g butter
- 75g sugar
- 750 g water
- 250 g sugar
- 200 g water
- 75 g simple syrup
- 5 g soy lecithin powder
- In large pot heat oil until lightly smoking.
- Add popcorn kernels and cover pot.
- Shake pot constantly while kernels pop.
- Remove pot from heat when kernels stop popping.
- In second large pot, combine 125 g (4.4 oz) popped corn, salt, butter, sugar and water.
- Bring to simmer over medium heat and simmer for 5 min.
- Strain through china cap strainer, pushing liquid through with back of ladle until only popcorn kernels remain in basket. Discard kernels.
- Transfer liquid to blender and blend on high speed for 3 min or until smooth.
- Strain through chinois. Keep warm.
- In small saucepan, heat sugar and 75 g of water over medium heat to 171 °C (340 °F).
- Remove from heat.
- Immediately add remaining 125 g water and simple syrup. (Take care as mixture will bubble and splatter).
- Whisk until dissolved.
- Pour into tall, narrow container and let cool to warm.
- Add lecithin and blend with immersion blender incorporating air until frothy.
- Pour warm popcorn broth into tall shot glasses, filling them half full.
- Spoon caramel froth over broth to fill glasses three-fourths full.
This beverage has involved the emulsification process via the caramel froth placed on top of the liquid popcorn. This causes the drink to literally become one beverage with the process of emulsification.
Evaluation:
The drink would have to become one whole liquid if the emulsification does not work. the way it would not work is due to the fact that the froth on top would combine with the liquid popcorn. This makes the froth become part of the liquid of popcorn. This would be less enjoyable and would have a lesser amount of taste. The overall drink however, has a golden and beer like atmosphere.