Emulsion break factors.

Emulsion break factors.

• A. Overheating, too rapid addition of fat, or lack of emulsifier; prevent by controlling heat, whisking gradually, and using proper emulsifiers or a starter.
• B. Too much salt, over-blending, or using cold stock.
• C. Using too many herbs, or over-seasoning.
• D. Emulsions cannot break.

Answer: (A)

Emulsions break when the droplets of fat lose their stabilized dispersion and separate from the water phase. The main factors that cause this are overheating, which destabilizes the mixture; adding fat too quickly before the emulsion has formed a stable film; and not having enough emulsifier to keep droplets coated. To prevent breakage, keep the heat controlled, whisk in fat gradually so droplets can be properly coated, and use an appropriate emulsifier or starter to establish a stable emulsion. The other options don’t address the primary stability factors, and the idea that emulsions cannot break is incorrect.

Emulsions break when the droplets of fat lose their stabilized dispersion and separate from the water phase. The main factors that cause this are overheating, which destabilizes the mixture; adding fat too quickly before the emulsion has formed a stable film; and not having enough emulsifier to keep droplets coated. To prevent breakage, keep the heat controlled, whisk in fat gradually so droplets can be properly coated, and use an appropriate emulsifier or starter to establish a stable emulsion. The other options don’t address the primary stability factors, and the idea that emulsions cannot break is incorrect.