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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Glyceryl monooleate is a non‑ionic surfactant that forms stable oil‑in‑water emulsions when heated above 45 °C.
Origin: French haute cuisine (1960s) — France
See full technique reference →Its hydrophilic‑lipo‑philic balance (HLB) of ~12 allows the molecule to orient at the oil‑water interface, reducing interfacial tension by 30–40 % at 60–70 °C. The resulting flexible interfacial film resists coalescence, producing uniform droplet sizes and a smooth, creamy texture.
Primary Reaction
Formation of a flexible interfacial film that lowers oil‑water interfacial tension
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