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Q » How do emulsifiers work in dressings and sauces?
30 Oct, 2025
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A » Emulsifiers in dressings and sauces work by stabilizing mixtures of oil and water, which typically do not mix well. These compounds have hydrophilic and hydrophobic ends, allowing them to bond with both water and oil molecules. This creates a stable emulsion, preventing separation and ensuring a smooth, consistent texture. Common emulsifiers include lecithin in egg yolks and mustard, which are often used in mayonnaise and vinaigrettes.
30 Oct, 2025
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