Outline the emulsifying power for each ingredient and explain how each of these may be used in food preparation?Ingredients: egg yolk salt dry mustard castor sugar paprika Include: what it does...

Outline the emulsifying power for each ingredient and explain how each of these may be used in food preparation?

Ingredients:

  • egg yolk
  • salt
  • dry mustard
  • castor sugar
  • paprika

Include:

  • what it does
  • what it is
  • examples

4 Answers | Add Yours

megan-bright's profile pic

megan-bright | (Level 1) Associate Educator

Posted on

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.

kplhardison's profile pic

Karen P.L. Hardison | College Teacher | eNotes Employee

Posted on

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.

justaguide's profile pic

justaguide | College Teacher | (Level 2) Distinguished Educator

Posted on

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.

litteacher8's profile pic

litteacher8 | High School Teacher | (Level 3) Distinguished Educator

Posted on

This looks like it belongs in cooking! Try this link: http://www.eggs.co.za/characteristics.htm. The second section mentions emulsifying. Basically, oil and water and eggs are used to make mayonnaise and emulsifying is the separation of the ingredients and the parts of the egg.

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