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By definition, vinaigrette is an emulsion of an acid within a fat. To create the emulsion, mustard is a great ingredient to use. It's key to keeping the vinaigrette from separating.
How To Make Your Own Vinaigrette. The ingredients: oil (see my top picks below) acid (vinegar or citrus juice) a sweetener. a thickener. a dash of salt and pepper.
Making vinaigrette – pouring oil into vinegar and mustard prior to whipping into emulsion. In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains.
Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy.The particles float upwards or sink depending on how large they are and density compared to the continuous phase as well as how viscous or how thixotropic the continuous phase might be.
Homogenized milk – an emulsion of milk fat in water, with milk proteins as the emulsifier; Vinaigrette – an emulsion of vegetable oil in vinegar, if this is prepared using only oil and vinegar (i.e., without an emulsifier), an unstable emulsion results; Water-in-oil emulsions are less common in food, but still exist:
Emulsion in which the particles of the dispersed phase have diameters from approximately 1 to 100 μm. Note 1 : Macro-emulsions comprise large droplets and thus are "unstable" in the sense that the droplets sediment or float, depending on the densities of the dispersed phase and dispersion medium.
In Western culture, there are two basic types of salad dressing: Vinaigrettes based on a mixture of olive or salad oil and vinegar and variously flavored with herbs, spices, salt, pepper, sugar, and other ingredients such as poppy seeds or ground Parmesan cheese [1]
Schematic figure of cross-flow membrane emulsification. Membrane emulsification (ME) is a relatively novel technique for producing all types of single and multiple emulsions for DDS (drug delivery systems), solid micro carriers for encapsulation of drug or nutrient, solder particles for surface-mount technology, mono dispersed polymer microspheres (for analytical column packing, enzyme ...