If the eggs in the recipe are reduced to 2 but no other change is made,
Experiment 80C,2, the percentage of fat in uncooked materials is about
18.6. The fat in these puffs runs out of the dough and over the baking pan
in large quantities while baking. With the smaller quantity of egg the emul-
sion does not hold, but if the amount of water added is increased to 1^
cups when the eggs are reduced to 2, the amount of fat in the uncooked
ingredients is about 17 per cent. The fat in these puffs does not ooze
out while they are baking. Although the quantity of egg is important, this
also shows that it is essential to have a definite proportion of liquid to
prevent breaking of the emulsion.
Cakes. The fat in a cake batter may or may not be emulsified. A micro-
scopic study of cake batters shows that there is a tendency for oils to be
emulsified as oil-in-water emulsions, no matter what the method of mixing.
Often the oil is not wholly emulsified, the degree of emulsification varying
with the extent of mixing, the temperature, and other factors. When butter
or hard fats are used in cakes or batter products, they may be partially or
wholly emulsified, if they are melted before adding to the batter and pro-
vided the temperature of the batter is not so low as to chill the fat quickly ;
or they may be emulsified if the temperature of the ingredients is above the
melting point of the fat, so that the fat is melted. In ordinary methods
and temperatures of mixing cakes, the butter and hard fats do not give
oil-in-water emulsions.
LITERATURE CITED AND REFERENCES
Bancroft, W. D. Theory of Emulsification. I, II, III, IV, V, J. Physical Chem.
16: 179, 345, 474, 739 (1912) ; 17: 501 (1913).
Bancroft, W. D. Applied Colloid Chemistry. Chapters VII and IX. McGraw-
Hill Co. Third Ed. (1932).
Bhatnagar, S. S. Studies in Emulsions. III. Further Investigations on the
Reversal of Type by Electrolytes. J. Chem. Soc. 119: 1760 (1921).
Branch, E. L. Production of Commercial Mayonnaise. Am. Food J. 19: 460
(1924).
Brooks, R. O. The Science of Mayonnaise Manufacture. The Canner. June
4. p. 37 (1927).
Clark, G. L., and Mann, W. A. A Quantitative Study of the Adsorption in
Solution and at Interfaces of Sugars, Dextrin, Starch, Gum Arabic, and Egg
Albumin, and the Mechanism of Their Action as Emulsifying Agents. J.
Biol. Chem. 52: 157 (1922).
Clayton, W. The Theory of Emulsions and Their Technical Treatment. J. & A.
Churchill. Third edition (1935).
Clowes, G. H. A. Protoplasmic Equilibrium. I. Action of Antagonistic Elec-
trolytes on Emulsions and Living Cells. J. Physical Chem. 20: 407 (1916).
Corran, J. W. Emulsification by Mustard. Food Manufacture. 9: 17 (1934).
Finkle, F., Draper, H. D., and Hildebrand, J. H. The Theory of Emulsification.
National Symposium on Colloid Chemistry. Vol. I. p. 196 (1923).
Fischer, M. H. Soaps and Proteins. John Wiley & Sons (1921).
288 EMULSIONS
Fischer, M. H., and Hooker, M. D. Fat and Fatty Degeneration. John Wiley
& Sons (1917).
Fischer, M. H. Emulsification. Oil & Soap 13: 30 (1936).
Gray, D. M., and Southwick, C. A., Jr. The Mayonnaise Emulsion. The Glass
Packer 2: 17, 77 (1929).
Ghosh, S., and Dhar, N. R. The Influence of Ions Carrying the Same Charge
Page 232
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
If the eggs in the recipe are reduced to 2 but no other change is made,
Experiment 80C,2, the percentage of fat in uncooked materials is about
18.6. The fat in these puffs runs out of the dough and over the baking pan
in large quantities while baking. With the smaller quantity of egg the emul-
sion does not hold, but if the amount of water added is increased to 1^
cups when the eggs are reduced to 2, the amount of fat in the uncooked
ingredients is about 17 per cent. The fat in these puffs does not ooze
out while they are baking. Although the quantity of egg is important, this
also shows that it is essential to have a definite proportion of liquid to
prevent breaking of the emulsion.
Cakes. The fat in a cake batter may or may not be emulsified. A micro-
scopic study of cake batters shows that there is a tendency for oils to be
emulsified as oil-in-water emulsions, no matter what the method of mixing.
Often the oil is not wholly emulsified, the degree of emulsification varying
with the extent of mixing, the temperature, and other factors. When butter
or hard fats are used in cakes or batter products, they may be partially or
wholly emulsified, if they are melted before adding to the batter and pro-
vided the temperature of the batter is not so low as to chill the fat quickly ;
or they may be emulsified if the temperature of the ingredients is above the
melting point of the fat, so that the fat is melted. In ordinary methods
and temperatures of mixing cakes, the butter and hard fats do not give
oil-in-water emulsions.
LITERATURE CITED AND REFERENCES
Bancroft, W. D. Theory of Emulsification. I, II, III, IV, V, J. Physical Chem.
16: 179, 345, 474, 739 (1912) ; 17: 501 (1913).
Bancroft, W. D. Applied Colloid Chemistry. Chapters VII and IX. McGraw-
Hill Co. Third Ed. (1932).
Bhatnagar, S. S. Studies in Emulsions. III. Further Investigations on the
Reversal of Type by Electrolytes. J. Chem. Soc. 119: 1760 (1921).
Branch, E. L. Production of Commercial Mayonnaise. Am. Food J. 19: 460
(1924).
Brooks, R. O. The Science of Mayonnaise Manufacture. The Canner. June
4. p. 37 (1927).
Clark, G. L., and Mann, W. A. A Quantitative Study of the Adsorption in
Solution and at Interfaces of Sugars, Dextrin, Starch, Gum Arabic, and Egg
Albumin, and the Mechanism of Their Action as Emulsifying Agents. J.
Biol. Chem. 52: 157 (1922).
Clayton, W. The Theory of Emulsions and Their Technical Treatment. J. & A.
Churchill. Third edition (1935).
Clowes, G. H. A. Protoplasmic Equilibrium. I. Action of Antagonistic Elec-
trolytes on Emulsions and Living Cells. J. Physical Chem. 20: 407 (1916).
Corran, J. W. Emulsification by Mustard. Food Manufacture. 9: 17 (1934).
Finkle, F., Draper, H. D., and Hildebrand, J. H. The Theory of Emulsification.
National Symposium on Colloid Chemistry. Vol. I. p. 196 (1923).
Fischer, M. H. Soaps and Proteins. John Wiley & Sons (1921).
288 EMULSIONS
Fischer, M. H., and Hooker, M. D. Fat and Fatty Degeneration. John Wiley
& Sons (1917).
Fischer, M. H. Emulsification. Oil & Soap 13: 30 (1936).
Gray, D. M., and Southwick, C. A., Jr. The Mayonnaise Emulsion. The Glass
Packer 2: 17, 77 (1929).
Ghosh, S., and Dhar, N. R. The Influence of Ions Carrying the Same Charge