What You Need to Know
During heating, nut proteins denature and expose hydrophobic regions that, together with natural phospholipids, coat fat droplets and prevent coalescence. The addition of clarified butter provides extra fat and emulsifying phospholipids, while optional dairy proteins (casein) increase viscosity. Continuous whisking keeps droplets dispersed and maintains a smooth, velvety texture.
The Science
Primary Reaction
Protein denaturation and phospholipid‑mediated emulsification of fat droplets