On food and cooking the science and lore of the kitchen ( PDFDrive ) 1188

coalesce with each other and separate into a
layer on top of the water (left).Emulsifiers
are molecules with a fat-compatible tail and
water-compatible head (p. 802). They embed
their long tails in the fat droplets, leaving
their electrically-charged heads projecting
into the surrounding water. Coated in this
way, the droplets repel each other instead of
coalescing
(center).Large water-soluble
molecules,includingstarchandproteins,help
stabilize emulsions by blocking the fat
dropletsfromeachother(right).
Stabilizers:Proteins,Starch,Plant
ParticlesEmulsifiersmakeiteasierforthe
cooktoprepareanemulsion,buttheydon’t
necessarilyresultinastableemulsion.Once
formed,thedropletsmaybesocrowdedthat
theybumpintoeachotherorareforcedup
againsteachother,andtheforceofsurface
tensionmaypullthemtogetherandcause
themtocoalesceagain.Fortunately,thereare
manykindsofmoleculesandparticlesthat


canhelpstabilizeanemulsiononceits
formed.Theyallhaveincommonthe
propertyofgettingintheway,sothattwo
approachingdropletsencounterthestabilizers
ratherthaneachother.Large,bulkymolecules
likeproteinsdothiswell,asdostarch,

pectins,andgums,andparticlesofpulverized
planttissue.Groundwhitemustardseedis
especiallyeffectivethanksbothtoitsparticles
andtoagumthatitreleaseswhenwetted.
Tomatopastecontainsaconsiderableamount
ofprotein(around3%)aswellascell
particles,andisausefulemulsifierand
stabilizer.
Bouillabaisse,anEmulsifiedSoup
BouillabaisseisaProvenỗalfishsoupthat
takesadvantageofgelatinsthickeningand
emulsifying properties. Its made by
cooking a variety of whole fish and fish
parts, some of them bony and gelatinproducing rather than meaty, in an