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GCSE Food Preparation and Nutrition · key term
An emulsion in which an emulsifier helps the dispersed droplets remain separate, so the mixture resists separating into layers.
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Component 1
Revise: Making Stabilised Emulsion SaucesA stabilised emulsion resists separation because it contains an emulsifier. Egg yolk contains an emulsifier called lecithin, which makes it useful in mayonnaise and hollandaise.
When explaining a stabilised emulsion, link whisking to the formation of small oil droplets and the emulsifier to preventing those droplets from joining together.
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