{"id":38411,"date":"2023-07-13T10:34:38","date_gmt":"2023-07-13T15:34:38","guid":{"rendered":"https:\/\/www.incredibleegg.org\/?page_id=38411"},"modified":"2023-07-13T10:34:38","modified_gmt":"2023-07-13T15:34:38","slug":"emulsification","status":"publish","type":"page","link":"https:\/\/www.incredibleegg.org\/professionals\/manufacturers\/real-egg-functionality\/emulsification\/","title":{"rendered":"Emulsification"},"content":{"rendered":"
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Home<\/a><\/span><\/span><\/p><\/div>\n

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Emulsification<\/h1>\n <\/div>\n <\/div>\n\n \"salmon <\/div>\n<\/div>\n\n
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An emulsion, as defined by Food Technology, is a \u201ctemporarily stable mixture of immiscible fluids, such as oil and water, achieved by finely dividing one phase into very small droplets.\u201d1<\/sup> Nature designed multiple functions into the egg, including its ability to emulsify. While most commonly associated with mayonnaise,2<\/sup>the emulsifying capacity of whole eggs, egg yolks and even egg whites plays a role in baking and other applications. The absence of eggs in certain formulations such as mayonnaise can affect emulsion stability and final product appearance.2<\/sup><\/p>\n<\/div>\n\n

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Fresh liquid eggs, frozen eggs and spray-dried all have the capacity to emulsify, and according to Christine Alvarado, Ph.D., Texas A&M University, there is no essential difference found between them.3<\/sup> The most popular forms however, include liquid, refrigerated whole eggs or frozen yolks. Frozen yolk has 10 percent added salt or sugar to promote a smooth, creamy, viscous yolk. Egg white emulsifies due to its albumin protein component, while for egg yolk it is its lecithoprotein content.4<\/sup><\/p>\n<\/div>\n\n

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Specifically the egg as emulsifier:<\/p>\n<\/div>\n\n

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