Skip Nav Destination
Chemistry in Your Kitchen
By
Matthew Hartings
Matthew Hartings
American University, USA
Search for other works by this author on:
Paperback ISBN:
978-1-78262-313-7
PDF ISBN:
978-1-83916-825-3
EPUB ISBN:
978-1-83916-293-0
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
320
Publication date:
30 Nov 2016
Book Chapter
CHAPTER 8: Vinaigrette
-
Published:30 Nov 2016
-
Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
135 - 154
Citation
Chemistry in Your Kitchen, The Royal Society of Chemistry, 2016, pp. 135-154.
Download citation file:
That oil and water don't mix is no surprise. This fact makes foods like vinaigrettes and mayonnaises and aiolis all the more incredible. Chemistry tells us that there is no stability in an oil and water mixture. But stability isn't the only game that chemistry can play. Chemistry also plays at velocity. And, when we can slow this mixture down, or trap it in place, we can make an emulsion last much longer than its stability would ever suggest it could.
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
