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What is an emulsion in cooking?In: Uncategorized
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An emulsion is when fat molecules bond to water molecules. A common example of this is in mayonnaise, where the fat in egg yolks bonds to the water in vinegar. Egg yolks contain "emulsifiers", or chemicals which facilitate the bonding of fat and water, so are used very frequently in emulsions like mayo and salad dressing.
First answer by ID2185753382. Last edit by ID2185753382. Question popularity: 1 [recommend question]
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