can help stabilize an emulsion once it’s
formed. They all have in common the
property of getting in the way, so that two
approaching droplets encounter the stabilizers
rather than each other. Large, bulky molecules
like proteins do this well, as do starch,
pectins, and gums, and particles of pulverized
plant tissue. Ground white mustard seed is
especially effective thanks both to its particles
and to a gum that it releases when wetted.
Tomato paste contains a considerable amount
of protein (around 3%) as well as cell
particles, and is a useful emulsifier and
stabilizer.
Bouillabaisse, an Emulsified Soup
Bouillabaisse is a Provençal fish soup that
takes advantage of gelatin’s thickening and
emulsifying properties. It’s made by
cooking a variety of whole fish and fish
parts, some of them bony and gelatin-
producing rather than meaty, in an