Profile PhotoMark Floerke
Post count: 223

Hello @cherylcxj – Yes, mostly when it comes to emulsifying oil, or fat, with liquids, like milk, or water.  Egg yolks will foam and provide some aeration as well.  When it comes to more aeration in batters and foam emulsification, like whipping whole eggs, etc., the egg white albumen protein provides the emulsification, but this is a matter of capturing air bubbles, and not oil and water emulsion.

Using only lecithin will provide most of the emulsification properties of egg yolk, but not all.  Other thickeners and or binders are needed as part of the solution as well.