What You Need to Know
Phospholipids in lecithin (e.g., phosphatidylcholine) form micelles around oil droplets via hydrophobic/hydrophilic interactions. Hydrogen bonding with water and van der Waals forces with oil create stable colloidal systems.
Essential for vegan alternatives to egg-based emulsions like mayonnaise, allowing plant-based versions to achieve comparable texture and stability.
Key Parameters
Temperature
25°C
10°C - 40°C
Time
2 minutes
30 seconds - 5 minutes
Equipment
Immersion blenderHigh-shear mixerSonicator (for nanoemulsions)
Steps
- 1.
Vegan aioli (Mediterranean fusion): Replaces egg yolk's natural lecithin
- 2.
Chocolate ganache (French patisserie): Prevents cocoa butter separation
The Science
Primary Reaction
Micelle formation at oil-water interface