What is the emulsification power of 1 egg yolk?
How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
Best Answer
Surprisingly high -- something like 6 gallons of oil can be emulsified by a single egg yolk. In addition to the site linked, I've seen similar experiments by Kenji Lopez-Alt and James Petersen.
So if your mayonnaise refuses to emulsify, it's NOT because it doesn't have enough egg yolks.
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How much fat can an egg yolk emulsify?
Surprisingly high -- something like 6 gallons of oil can be emulsified by a single egg yolk.Is egg yolk a good emulsifier?
A continuous phase emulsion is a matrix, and relies on an interface between the major components. Egg yolk, whole egg and egg white are all good emulsifiers for food products because they increase the emulsion stability, acting as a strong interface.What is the viscosity of egg yolk?
Scalzo et al. (11) reported a viscosity range of 230 to 310 centipoise for commercial yolk (pH 6.8, 45% solids) at 5 C.What is emulsion of egg yolk?
An emulsion is thicker or more viscous than its separate components, or the oil and water it contains. Egg yolks provide a viscous, continuous phase. This promotes stability in emulsions because it prevents the dispersed oil droplets from moving around and gathering, or coalescing.Egg yolk emulsion
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