because they carry potentially artery-blocking
cholesterol). LDLs are particles made up of
emulsifying proteins, phospholipids, and
cholesterol, all surrounding a core of fat
molecules. The intact LDL particles appear to
be more effective emulsifiers than any of their
components. The other major emulsifying
particles are the larger yolk granules, which
contain both LDLs and HDLs (the “good-
cholesterol” high-density lipoproteins are
even more effective emulsifiers than LDL) as
well as dispersed emulsifying protein,
phosvitin. Yolk granules are so large that they
can’t cover a droplet surface very well, but
when they’re exposed to moderate
concentrations of salt they fall apart into their
separate LDLs, HDLs, and proteins, and these
are very effective indeed.
Using Eggs to Emulsify Sauces As
emulsifiers, egg yolks are most effective
when they’re raw, and when they’re warm.