Heat the olive oil in a large skillet. Add the oil to the skillet before placing it on the stove. Heat the oil over medium-high heat for one to two minutes. You can also use butter or another type of vegetable oil in place of the olive oil. Use a wok, if you have one available.
Egg whites help emulsify fats and water-based liquids in certain recipes. Emulsification is a process by which you mix two liquids that normally do not mix well together. Emulsification of fats allows you to mix them with water-based substances, which has important implications for cooking and for digestion. To emulsify fats, you need substances such as bile salts or other compounds that help connect the fat and water.
Emulsifiers are products that are added to the oil and water mix in order that the emulsion may form easily and with less work and energy. Give some common examples of emulsifiers. The most common food emulsifier is lecithin (E322). Lecithin may be obtained from egg yolk or Soya beans.Egg yolk has been used in food preparation as a natural emulsifier, for example in making mayonnaise. Other emulsifiers are vegetable gums, some fatty acids like magnesium stearate, and glycerides.Pectin, which is found in some fruits, is also commonly used as an emulsifier.he most common food emulsifier is lecithin (E322). Lecithin may be obtained from egg yolk or Soya beans. Egg yolk has been used in food preparation as a natural emulsifier, for example in making mayonnaise. Other emulsifiers are vegetable gums, some fatty acids like magnesium stearate, and glycerides.