What Is a Permanent Emulsion?

Answer

A permanent emulsion is a stable mixture where the mixtures combined do not separate after being emulsified. Examples of permanent emulsions are; a mixture of egg yolk and egg, hollandaise sauce and also the mayonnaise sauce.
Q&A Related to "What Is a Permanent Emulsion"
The eggs act as a binder and when properly beaten will not separate from the oil. Source(s) experience.
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Mayonnaise uses egg as an emulsifier. Egg yolk contains lecithin, the best natural emulsifier available. French dressing uses spices to emulsify the mixture, which are only able to
http://www.library.ubc.ca/ereserve/hunu201/fdmanua...
There are 2 basic emulsifiers in the cooking world and one relative newcomer. The most common is egg yolk. The next is Mustard. That is why you find them in sauces and dressings.
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