This vo Kientza H. 2023. An emulsion in the making, IJMPG, 2, 1-3

Dowload: This vo Kientza H. 2023. An emulsion in the making, IJMPG, 9(1), 2, 1-3. DOI: 10.17180/ijmpg-2023-art02.

International Journal of Molecular and Physical Gastronomy (IJMPG)
Picture of the week

The sauce that we call today “mayonnaise” was derived from “rémoulade” (or “rémolade”), which existed already in the 15th century (Tirel, 1419): both sauces are hot or cold oil in water (O/W) emulsions for which the liquid fat is dispersed in an aqueous solution (stock, vinegar, wine) using mustard as a surfactant’ containing ingredient (Menon, 1755). Egg yolks were first added to rémoulade as a seasoning (Blancmesnil, 1850), and...

International Journal of Molecular and Physical Gastronomy. 2023, 9(1) 2, 1-3 1. An emulsion in the making

Hervé This vo Kientza1,2 *
1. Université Paris-Saclay, INRAE, AgroParisTech, UMR 0782 SayFood, 22 place de
l’agronomie, 91120, Palaiseau, France.
2. Inrae-AgroParisTech International Centre for Molecular and Physical Gastronomy,
https://icmpg.hub.inrae.fr/ .
*Correspondence: herve.this@inrae.fr

Reviewed by
1. Mark Traynor, Auburn University, Alabama
(USA)
2. Clark A. Danderson, Auburn University,
Alabama (USA)

Received
25 February 2023

Published
21 March 2023

Cite as :
This vo Kientza H. 2023. An emulsion in the making, International Journal of Molecular and Physical Gastronomy, 9(1), 2, 1-3. DOI: 10.17180/ijmpg-2023-art02.