Temporary Emulsions

A simple oil and vinegar dressing is called a temporary emulsion because the two liquids always separate after being shaken.

The harder the mixture is beaten or shaken, the longer it takes for it to separate. This is because the oil and water are broken into smaller droplets, so the droplets take longer to recombine with each other so the oil and water can separate.When a mixture of oil and vinegar is mixed in a blender, the resulting mixture stays in emulsion considerably longer.

Some ingredients act as weak emulsifiers. For example,when mustard is added to the mixture, the vinaigrette stays emulsified longer. Other ingredients that work this way include vegetable purées and stocks with a good gelatin content. Even these mix-tures,however,will separate when they stand long enough.They should be mixed again before use.

Continue reading here: Permanent Emulsions

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  • luis
    What are 3 examples of a temporary emulsion?
    2 years ago
  • Semrawit
    How to make a temporary emulsion last longer?
    2 years ago
  • Mhret
    Which agents create a temporary emulsion?
    2 years ago
  • Saare
    What is temporary emulsion dressing?
    3 years ago
  • regina
    Why do temporary emulsion separates?
    3 years ago
  • mandy eisenberg
    What is the meaning of tempeporary emulsion?
    3 years ago
  • lena
    What is a temporary emulsified salad dressing?
    4 years ago
  • bilcuzal
    What is temporary emulsion?
    4 years ago