Emulsions: why mayo holds and when it breaks

A 5-beat faceless video outline for “Emulsions: why mayo holds and when it breaks” in the Cooking science (no faces) niche, derived from caption timing of 2 reference videos.

Angles

• State the puzzle: oil and water separate — mayo holds
• Name emulsifiers (egg yolk components) and shear as the practical levers
• Show break-and-rescue patterns without turning into a recipe dump
• Close on a kitchen checklist for stable emulsions

Beat-by-beat structure

1. Hook (0:00–0:30): oil beads on water — yet mayo stays smooth.
2. Science (0:30–3:00): droplets + emulsifier + energy to create surface area.
3. Failure modes (3:00–5:00): too fast oil, wrong temperature, broken sauce rescue.
4. Checklist (5:00–6:30): slow stream, room-temp yolks, patience.
5. Recap. Original narration only.

Reference videos

• Why Mayonnaise Stays Mixed: The Science of Emulsions ReK41gjtsnA
• The Science of Perfect Mayonnaise & Rémoulade | Thomas Keller tKKfjg3jCv8

Method

yt-dlp VTT captions (manual/uploader only) → timed beat heuristics → editorial topic synthesis (no ASR). Structure only; write original narration.