Emulsions are important in food science. In many foods they not only provide an important sensorial aspect, but also a functional one. From hollandaise sauce to ice cream, getting hydrophobic and hydrophilic molecules to interact can be a difficult task. According to Modern Cuisine, it was previously thought that hollandaise, a classic French emulsion of eggs and butter, could only be made by letting the butter drip off the natural heat of your hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystical concoctions can be created without the voodoo and magic once deemed necessary. This article will discuss emulsions applied to hollandaise sauce, chocolate, hot dogs and their characteristic pH, moisture content, storage stability and viscosity quality. The explanation of the chemical processes that occur between the raw materials of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that occur during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the emulsion mystery. Enjoy your meal! In the most basic sense, as described in Fennema's Food Chemistry, an emulsion is a "dispersion of one liquid in another." The properties of these mixtures are defined by the type of emulsion (oil in water or water in oil), droplet size, volume fraction of the dispersed phase, composition of the surface layer and composition of the continuous phase. Droplet size is important for emulsions as a finer droplet size, typically 1 µm, generally produces a more stable emulsion (Srinivasan and others, 2008). The volume fraction is imp...... middle of paper ......furthermore, when chlorine-containing salt is added to the mixture, the negatively charged chlorine ions amplify the negative charge of the meat proteins, causing them to push back more. This not only allows more space in the matrix, but also decreases water mobilization (Hoogenkamp 2011). Fat also plays an important role in the stability of the meat emulsion. After freeing the fat from the “fat cell structure”, fat droplets are produced; the smaller the droplets, the more stable the emulsion (Hoogenkamp 2011). Hoogencamp further explains that an adequate amount of solubilized protein must also be available to cover the surface of the fat droplets. In cases where greater stability of the fat is required, as it remains flexible when denatured, sodium caseinate can be used as an emulsifier rather than depending only on the myosin present in the meat (Hoogenkamp 2011).