[Swing Swang]

I wonder if the food chemists know what's going on here.

I made a sweet marinade by mixing olive oil with maple syrup (vigorous stirring, not whisking). The resultant mixture was much thicker and gloopier than either of its constituents - a bit like the texture and consistency of a really thick,cheap, and nasty sweet and sour sauce.

Anyone got any idea as to what is going on at the molecular level? - I'm guessing that either the molecules are becoming more complex, or there is increased cross-linking -but this is a wild guess.

SS

edit - the mixture was fairly 'clear' and didn't look like a creamy 'emulsion'

[DD.]

Yes, it's not. :blink:

[Swing Swang]

? - don't understand DD

[Poolfield2]

Me neither

I've had a similar reaction with oil and vinegar and a little mustard and ended up with quite a gloopy dressing, it never occured to me to wonder why but then I was rubbish at chemistry