Osmosis in marinades Osmosis governs the movement of water and small solutes between marinade and muscle tissue, affecting flavour penetration and moisture balance. Salt and acidic components create osmotic gradients that encourage diffusion of soluble flavour compounds into tissue while drawing water either out or in depending on relative concentrations. Enzymatic marinades add proteases that locally degrade proteins to increase tenderness, but enzymes act primarily near the

Emulsions: mayonnaise and hollandaise Mayonnaise and hollandaise are classic oil-in-water emulsions where dispersed oil droplets are stabilised by emulsifiers—egg yolk lecithin in mayonnaise, and lecithin plus partially denatured egg proteins and acid in hollandaise. Stabilisation occurs when amphiphilic molecules orient at the oil‒water interface, reducing interfacial tension and allowing fine droplets to be suspended within a continuous phase. Temperature, shear rate, dropl