Emulsion

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Published 2022

Definition: An emulsion is a forced mixture of two ingredients that are normally unmixable (for instance, water and fat). When ingredients are emulsified, particles from the two substances are suspended within each other instead of quickly separating.
When It’s Used: Many common baking ingredients are already emulsions. Milk and butter are examples of ingredients that are already emulsified. There are also many instances in baking where it is important not to break these emulsions, such as when adding eggs into creamed butter. If the eggs are too cold or if they are added in too quickly, it can cause the butter to break, and the eggs will not emulsify into the butter.
Tips for Creating Emulsions: It is important to slowly incorporate ingredients when working to create an emulsion, or when adding ingredients to an emulsion that already exists.

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