Microbes, Miso, and Olives
How can we create new phases in food?
Overview of this Week's Science
One of Carles Tejedor's classic dishes is an olive oil gummy. This ties together numerous scientific concepts from the course:
- The water forms a gel.
- The oil droplets are dispersed as an emulsion.
- The jelly is clear, because the oil and water phases have the same refractive index.
- The water has a high concentration of sugar, which raises the refractive index enough to be the same as oil.
Here are some other applications of olive oil emulsions.