When creating your own Mayonnaise and you add the oil too quickly into the bowl the Oil will separate from the other ingredients. In the world of science this is called Shifting. The ingredients do not mix. One of the difficulties with creating Emulsions is that they don’t mix very well with different liquids.
In the world of Molecular Gastronomy food products such as mayonnaise, milk, butter and dressings are called Emulsions. Emulsions are two liquids blended together which dissolve in on another. Digging deeper into the subject they don’t blend on a molecular level such as tea but at the micro level.
How will this knowledge help you in creating you Mayonnaise?
The Color of Emulsions
Emulsions are usually white in color. The color is caused by the size of the particles of the fat in the mayonnaise. Water has no color since its diameter is smaller than the wavelength of light. For Fat the relation is the opposite. The light is therefore able to touch the fat particles which cause the color.
The Secret of a Perfect Mayonnaise
In order to succeed mixing water and oil in creating the perfect Mayonnaise one Key Ingredient must be added. For Emulsions such ingredients are called Emulsifiers or Surfactants. So when making a Mayonnaise you will add Egg Yolk. The Egg Yolk will act as a glue between the oil and water particles. With one Egg Yolk you are able to make many litres of Mayonnaise.
There is however other very good Emulsifiers out there: Proteins!
Some commonly used proteins in Molecular Cooking are Gelatin, Soy Protein and Milk Proteins. These will have the same effect as the Egg Yolk but stick more in the water than the oil (the fat).
Buying a Molecular Gastronomy Kit from us will ensure that you get plenty of Emulsifiers to succeed in making the perfect Mayonnaise. Head over to our store and check out the offers!