- egg yolk
- dry mustard
- castor sugar
- what it does
- what it is
Castor sugar is the name of very fine sugar in Britain. It is very fine so it dissolves much quicker than regular white sugar. Castor sugar is very useful for cold liquids and meringues.
Dry mustard and paprika aid emulsion because the dry powder forms a film around the oil particles, which prevents the oil particles from fusing, or coalescing, into one unit again. These dried powders can therefore suspend and stabilize preparations. The classic example of this kind of emulsion is French dressing for salads.
Oil and water cannot remain as a mixture on their own. If you were to pour the two in a container the oil would form a separate layer and float on water. But for many purposes it is essential to ensure that the two stay together as a uniform mixture. It is here that emulsifiers are used.
Egg yolk and mustard have emulsifying properties that are used in many recipes. Egg yolk is the primary natural emulsifier used in mayonnaise. The chemical lecithin found in it allows the water and oils to stay together without separating. Now, many synthetic emulsifiers have also been created.
In addition to being used in food, emulsifying agents are widely used in medicine, for example creams have emulsifiers added to them to prevent the separation of oils and water.