%0 Journal Article %T An emulsion in the making %+ Paris-Saclay Food and Bioproduct Engineering (SayFood) %A This, Vo Kientza, Hervé %< avec comité de lecture %J International Journal of Molecular and Physical Gastronomy %Y Inrae-AgroParisTech International Centre for Molecular and Physical Gastronomy %I AgroParisTech-Inrae International Centre of Molecular and Physical Gastronomy %N 1 %P 1-3 %8 2023-03-22 %D 2023 %K emulsion %K picture %K microscope %Z Chemical SciencesJournal articles %X The sauce that we call today "mayonnaise" was derived from "rémoulade" (or "rémolade"), which existed already in the 15th century (Tirel, 1419): both sauces are hot or cold oil in water (O/W) emulsions for which the liquid fat is dispersed in an aqueous solution (stock, vinegar, wine) using mustard as a surfactant' containing ingredient (Menon, 1755). Egg yolks were first added to rémoulade as a seasoning (Blancmesnil, 1850), and %G English %2 https://hal.inrae.fr/hal-04040652/document %2 https://hal.inrae.fr/hal-04040652/file/IJMPG%202023%202%20Picture%20Emul%20HTHIS.pdf %L hal-04040652 %U https://hal.inrae.fr/hal-04040652 %~ AGROPARISTECH %~ UNIV-PARIS-SACLAY %~ AGREENIUM %~ INRAE %~ SAYFOOD %~ UNIVERSITE-PARIS-SACLAY %~ GS-BIOSPHERA %~ MICA-UNITES %~ RESEAU-EAU