Summary of How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)

00:00:00 - 00:10:00

Garlic contains saponins, which are poisonous in large quantities, but which can also be used to emulsify sauces. This makes garlic a common ingredient in traditional sauces in countries like Lebanon.

• 00:00:00 Garlic can easily emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc.), making them thicker, creamier, and more stable than their constituent liquids. This surprising property is poorly understood by scientists, but a single study investigated the properties of garlic in depth. Garlic aioli, made without egg, is possible thanks to the strong emulsifying power of garlic.
• 00:05:00 Garlic can be used to emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc.), and egg yolk is a powerful emulsifier. Future is a new fitness app that connects you with a very qualified personal trainer like Jose. Jose has been trying to improve my Romanian deadlift, and sent me this video. In it, he gives tips on how to improve my deadlift technique. Future also tracks my vitals, so Jose can see if I'm actually doing my workouts and how hard they're hitting me. I haven't missed a single workout with Future yet, because I don't want Jose to be disappointed in me. You don't have to have access to any of this equipment, your future coach will work with whatever you have. Try your first month of Future for just $19. After that, it's still way cheaper than traditional personal training. Future is a new fitness app that connects you with a very qualified personal trainer like Jose. Try Future for just $19.
• 00:10:00 Garlic is a common ingredient used to emulsify sauces, and it has three types of emulsifiers: proteins, fructans, and saponins. The researchers from Spain and New Zealand found that garlic's saponins cause sauces to foam and gel, which makes it an effective emulsifier. They speculate that this is why garlic is a common ingredient in traditional sauces in countries like Lebanon. Although the flavor of garlic may mellow over time, the saponins are still poisonous in large quantities.