What Is An Emulsion & How Does It Work?
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- čas přidán 11. 10. 2011
- Produced by: www.stellaculinary.com
Welcome to Stella Culinary's newest video series, Food Science 101. In our first episode we discuss what an emulsion is and how they work. In part two of this video, we will talk about emulsifiers, stabilizers and the actual emulsification process. Once part two of this emulsion video is released, you will be able to find both videos including a PDF study guide, emulsions quiz and a downloadable version of this Keynote Presentation at StellaCulinary.com/fs1
Excellent! I would have never imagined that culinary video could help me with my Pharmacy studies.
@StellaCulinary Thank you I just finished watching all the series on emulsion.
Your videos are amazing. Thank you so much for sharing!
The hard works shows. Cant wait for ep. 2. Great job chef!
Excelent explanation.... Gave me some good insight! Thankyou!!
Interesting video, I have been working in the food industry with emulsion compounding for the last 13 years. All of our emulsions go through a 2 stage homogeniser's that bring the particle size down usually 1-2 microns
Thanks for these videos! its helping me alot in pharmaceutics believe it or not haha!
This guy sounds so much like Sal xD
P.S Thanks for the video
Thank you sir. Really helps n the Kitchen.
This is a pretty good description of emulsions. There could be some improvements, but that would only dramatically increases the length of the video and confuse people (for example what is surface tension exactly)?
Having studied these concepts in great detail during a petroleum engineering degree, I'd say it's obvious that you have a lot of hands-on experience and a good tactile understanding and confidence with emulsions.
This video likely exceeds what is required to become good at cooking.
Good video. Thanks.
Great videos!
Good work!
Well explained, understandable.
thank you so much 🎉
Nice video! Thanks
dude...you are genius !!!
Thank you sir
Wow, awesome! :D
very nice sir
Thank you SOO much! I've been experimenting with makings dips based on oil and was surprised as to the inconsistency in making it successful. It looks from your presentation that the quantity of water vs oil matters. I also wonder about what would acid do to emulsion, you know like lemon juice or citric acid. The dip that i'm trying to perfect needs to have lemon juice and garlic.
You’re awesome!!! I’m here to understand more about face cream emulsion. But can’t stop listening to your explanation. The same concept applies anyway. 🥳 Thanks for the effort to create the cool pictures too! 🥳🥳🥳🥳👍🏻👍🏻👍🏻👍🏻💖💖💖💖
Awesome. Glad you enjoyed the content!
Ah... I see... thanks...
It just sounded "off" if you know what I mean... but it makes sense now. Thanks
It was a really good video by the way... didn't know half those items were emulsions. Learned quite a bit with the clear explainations. :D
Thx
Do you have a chart or ratio on how much Xanthan gum to use with various amounts of water?
Heya Jacob,
Really enjoy your videos.
Question: You said that for most applications, the 'volume' of the "dispersed' phase shouldn't exceed 3x the 'volume' of the"continuous" phase. Did you mean to say "... shouldn't exceed 1/3 the volume... .? instead of 3x the volume, since your graphic shows that the 'continuous" volume is much greater than the "dispersed" volume.
Please clarify for me.
Thanks,
Chuck
Chuck Johnson The continuous phase is what your dispersed phase (usually oil) is emulsified into.So if emulsifying oil (dispersed phase) into a water base (continuous phase), then the oil should not exceed three times the volume of the continuous, or else you risk breaking the emulsion.Let me know if you have any more questions.
+Jacob Burton if the dispersed phase is three times the volume of the continuous phase, then wouldn't it be the continuous phase since there is more of it?
Hey Christian, not necessarily. It has to do with the way the two phases interact with each other. Basically, the continuous phase is what suspends [spherical] droplets of the dispersed phase. You can have an emulsion where the dispersed phase is 3x the continuous phase, and it would look something like this: www.seas.harvard.edu/sites/default/files/image_140.jpg
Basically the droplets of the dispersed phase are only kept separate by a very thin layer of continuous phase.
Hope that helps!
Nice video though! :D
Does warm temp. help emulsification?
I like this. But i would like to work with coconut milk. What do you use.
what kind of human would thumb down such an excellent video. great job
dude.. correction... surface tension is the resistance of a liquid to increase its surface area... not the act of them aligning to touch as little as possible.
Surface tension helps keep them apart... but strictly, they are unmixable (like you said) and separate by gravity
What Mic Do You Use?
+KeepUpGaming AT2020 into an Alesis USB Mixing Board.
None