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Adding Stabilizing Ingredients
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Anything that keeps water droplets from bumping into each other can help stabilize the mixture. An ingredient added to an emulsion to prevent droplets from combining is called a stabilizer.
Fine particles of solids in the mixture can help stabilize the emulsion because they get between the droplets, preventing them from hitting each other. Many ingredients, including powdered spices and finely chopped herbs and aromatics, are useful not only for flavoring the vinaigrette but also for stabilizing the emulsion.
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