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Illustration of Emulsion Food Science: How Mayonnaise, Vinaigrettes, and Cake Batter Work
Baking & Desserts

Emulsion Food Science: How Mayonnaise, Vinaigrettes, and Cake Batter Work

Essential Concepts: Emulsions bind oil and water into useful textures; mayonnaise is stable, vinaigrettes are usually temporary, and cake batter depends on emulsification for tenderness and lift. Knowing how they form helps explain separation, broken sauces, and the texture of a finished cake.