[Answered] Which ingredients in the cooked dressing function as emulsifying agents? As thickening ...

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Author Question: Which ingredients in the cooked dressing function as emulsifying agents? As thickening ... (Read 172 times)

melina_rosy

Hero Member
Posts: 531

on: Aug 19, 2018

Which ingredients in the cooked dressing function as emulsifying agents? As thickening agents?

Question 2

Does freezing influence the stability of mayonnaise? Why?

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InfiniteSteez

Sr. Member
Posts: 340

Reply #1 on: Aug 19, 2018

Answer to Question 1

Egg yolks and dried mustard are the primary emulsifying agents. Flour serves as the thickening agent in the cooked dressing.

Answer to Question 2

Yes. Freezing has a detrimental effect on an emulsion.

melina_rosy

Member
Posts: 531

Reply 2 on: Aug 19, 2018

Thanks for the timely response, appreciate it

shailee

Member
Posts: 392

Reply 3 on: Yesterday

Wow, this really help

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