Encounter+with+Rheology?

NAME OF INITIATOR: Yishen Tey **
 * ENCOUNTER WITH RHEOLOGY

We have many courses focusing in FOOD this sem and keep thinking/imagining various type of food in class. Not just the taste/appearance, but the functional properties, chemical reaction..ect. Lets tranin us to be more SENSITIVE with food, discover them.

Here are one of my example, and hope you can share yours too, here, in WIKI.:-)

I made vegetarian mayonnase (white salad dressing) with tofu. Who want the recipe?(haha) Commonly we use silken tofu(to get smooth texture). The "product" after the ingredients are blended is quite watery, if we do not add oil(usually oilve oil for better aroma). As well as making peanut sauce, i add in oil too. Just imagine that you are having a bowl of salad with the dressing like watery milk around, it does not taste nice. After adding oil, the dressing is now more creamy, thicker, and stick to salad(vegetable or fruit) nicely, May be with more oil content, the dressing can have rheological behavior like oil. I am not sure, what do you think?

Dressing is basically an emulsion (oil-in-water emulsion). Yes, certainly when you add more oil it will change the viscosity of the dressing [Karim].