The Emulsification Process
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- เผยแพร่เมื่อ 16 ต.ค. 2011
- Show Notes: stellaculinary.com/cooking-vi...
In our previous two videos on emulsions we discussed in detail how emulsions work and how you can utilize emulsifiers and stabilizers to create a stabilized emulsion. In our final video of the series, we take a walk through the emulsification process and learn about the "dispersion mill."
5 minutes in and didn’t realize this is not the emulsification of lipids I was looking for for my Biochem course.
Why did it take so long before I stumbled onto the Jacob Burton channel?! Brilliant, clear and easy to understand. Thanks you so much...
Fr eh!
Wonderful material, very well done bravo!
Ok mais ton contenu est excellent! Très clair et très concis! Merci!
awesome video truly helpful
"Emulsion polymerization" is a subset of emulsions used a lot in the manufacturing process of emulsified products like cosmetics, soaps, etc. The same basic concept holds true, where you will need a water base, a monomer (a molecule that can bind to other molecules to form a polymer) and a surfactant to allow the monomers to stay in suspension. For more information, look up the "Emulsion Polymerization" article on wikipedia.
Thank you very much, I think it's a very good manner to introduce and explain how the emulsion process works. Food Science is in your hands :D
Great!
Thank you!
Could i ask, is there any difference between emulsification and emulsion polymerisation? I am confused between the both and need help with it. thank you
one more question if I may, if I'm using a food processor do you recommend using slow or high speed to create the garlic paste emulsion? thanks.
Chef you are great.
NYC video and it's helpful!!
Question: Could you please explain how the shearing power increases with increase in viscosity of the continuous phase? By shearing power do you mean, that we need to mix with the whisk more?
Question: Do you need to add the lemon juice/acid for the emulsification to work or is it included for some other reason?
I really need to make an aioli and I really want know what is happening 😂. Thank you 🙏
excellent explanation.. this is by far the best emulsion explanation I've encountered. I'm trying to make a paste with fresh garlic, lemon juice, salt, and oil (Lebanese Garlic Dip). If I am very patient I can get it right, but I'm trying to break this process down to a science where it always works. Do you have a recommendation on quantities of each component? And does garlic have any emulsifier/stabilizer? Some people add egg white to help it but I want to avoid it.. Thank you so much.
are you still trying to make it?
Nice information
The water content from the juice/acid gives you more continuous phase to start with, which makes forming an emulsion a little easier. This, however, could easily be accomplished with a tablespoon or two of water. The reason why acid is commonly added to emulsions is because they contain a decent amount of fat. Fat deadens flavors by coating the palate. Acid helps to cut fat and brighten flavors. That's why an emulsion without an acid component will taste flat or one dimensional.
Again, fkn great explanation! Thank you for the work you put in your channel🤙💯
@@joebine6644 Thanks. Glad you're enjoying the channel.
Thanks
Hy can u tell me how I can prepare prickering emulsion from modified silica nanoparticles
I have no idea what that even means. Sorry.
Okk no problem
Wait so when the fat sticks to the air where does the water go
+Nepeta Leijon I'm not sure what you mean by this question. Fat isn't sticking to air in an emulsification. Can you please clarify?
Show notes = ?
Oops. Here you go: stellaculinary.com/cooking-videos/food-science-101/fs-001-what-emulsion-cooks-guide
thanks! would be good to know how this translates to braising, as in begining with fat/fry and then adding liquid, what would better the braise
Where's the emulsification quiz?