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Author Question: What is the difference between an oil-in-water emulsion and a water-in-oil ... (Read 128 times)

melina_rosy

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on: Aug 19, 2018
What is the difference between an oil-in-water emulsion and a water-in-oil emulsion?

Question 2

What were the differences in appearance, flavor, and texture between the muffins made with shortening and the muffins made with oil? What are the reasons for the differences?


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Tabitha_2016

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Reply #1 on: Aug 19, 2018
Answer to Question 1

An oil-in-water emulsion is one where the fat is dispersed throughout the water. These are common in salad dressing and milk. A water-in-oil emulsion is characterized by water dispersed through fat, such as in butter or margarine. Emulsions can differ as these two types, but still are defined as the dispersion of one liquid in another.

Answer to Question 2

Shortening has more plasticity whereas oil coats the flour particles and somewhat limits gluten formation.


melina_rosy

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Reply #2 on: Aug 19, 2018
TY


Tabitha_2016

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Reply #3 on: Aug 19, 2018
You're welcome


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