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The Perfect Triumph of Oil and Water

The Perfect Triumph of Oil and Water

Mayonnaise is the ultimate example of emulsification: just a few grams of egg yolk can "glue" hundreds of milliliters of oil and a few tablespoons of water into a thick, creamy emulsion.

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The Versatile Art of Emulsification

The Versatile Art of Emulsification

Mayonnaise, vinaigrette, yogurt dressing… the core secret of any salad dressing is "emulsification."

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More Than Just a Dip for Fries

More Than Just a Dip for Fries

Ketchup's origins are surprising—it evolved from a fermented fish sauce in Fujian, China (pronounced "ke-chiap" in local dialects), which was a savory, umami-rich condiment.

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  • Add:No. 3 Gulou East Street, Miyun District, Beijing, China
    • Hongburg Flavormaker Food Co., Ltd.
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