Emulsification is essential to making sure the proteins, fats and water form an integrated network with an appealing texture.

They help with emulsification because they contain starch, which interacts strongly with water and fat.

The condiment, made from the emulsification of eggs, oil, and an acidic liquid such as vinegar, was crowned by Auguste Escoffier in 1912 as the mother of French cold sauces—the culinary equivalent of being consecrated by the Pope.

The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white.

Once painstakingly produced by hand, patents for emulsification methods, grinders and refiners, molds and forms, and assembly operations turned chocolate into its own industry by the end of the nineteenth century.