In the case of this particular emulsification strategy, the presence of a bulk protein is also critical for the formation of a stable emulsion. Add 200 μl of the aqueous phase to the oil ...
Hydroxyl groups are hydrophilic and dissolve in water, whilst fatty acid chains are hydrophobic and dissolve in oil, forming a stable emulsion. This results in E471 being a very effective emulsifier.
Emulsion is a science term for a combination of two liquids that do not usually mix, such as oil and water. In cooking, you can just mix the liquids together really well through whisking, blending, or ...