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One factor not mentioned yet is when emulsifying make sure all the ingredients have sat at the same temperature for a few hours first as it enables all the chemical reactions to occur more evenly.


Fatty acids are not the emulsifiers here. Long chain fatty acids are excellent for emulsification, if they are deprotonated. But then they would be called “fatty acid salts”, and their flavor would be soapy - bitter. If they're neutral fatty acids, they're not ionized enough to retain a sphere of water around the micelle, and block aggregation of the ...

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