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Author Question: Which ingredients in the cooked dressing function as emulsifying agents? As thickening ... (Read 164 times)

melina_rosy

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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

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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

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

flexer1n1

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Reply 3 on: Yesterday
Gracias!

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