 |
This content preview is not yet available.
|
|
|
Encyclopedia
|
emulsifier
Definition:
[eh-MUHL-suh-fi-er] Generally, any ingredient used to bind together normally noncombinative substances, such as oil and water. Egg yolks contain a natural emulsifier (lecithin) and are used to thicken and bind sauces (such as hollandaise), as well to bind ingredients in baking. Xanthan gum is a commercial emulsifier used in numerous foods like salad dressings and dairy products. Some commercial emulsifiers also inhibit baked goods from going stale.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
|
New Search?
|
|
|
|
