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Emulsifiers: Egg Yolks

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By Francisco Migoya

Published 2008

  • About

The particular emulsifier here is the lecithin (protein) found in egg yolks; this was the original emulsifier. It is still used as such, but it is not as strong as the previously discussed emulsifiers. The flavor they deliver has a more cherished quality (see Caramel Ice Cream; the amount of egg yolks is large, yet it can be reduced by adding other emulsifiers if a lower-fat ice cream is wanted).

As with stabilizers, emulsifier mixes are commercially available, and most are of dependable quality. So it is not necessarily convenient to make one’s own emulsifier mix because the commercial mixes are easily available and somewhat economical, and they contribute the same results as a homemade mix.

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