Emulsification - American Egg Board

An emulsion, as defined by Food Technology, is a “temporarily stable mixture of immiscible fluids, such as oil and water, achieved by finely dividing one phase into very small droplets.”1 Nature designed multiple functions into the egg, including its ability to emulsify. While most commonly associated with mayonnaise,2the emulsifying capacity of whole eggs, egg yolks and […]

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Manufacturers - American Egg Board

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