Emulsion

 

Liquid droplets dispersed in another immiscible (unmixable) liquid. The dispersed phase droplet size ranges from 0.1 - 10 m. Important oil-in-water food emulsions, ones in which oil or fat is the dispersed phase and water is the continuous phase, include milk, cream, ice cream, salad dressings, cake batters, flavour emulsions, meat emulsions, and cream liquers. Examples of food water-in-oil emulsions are butter or margarine.

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Refer to this page:

Nanoemulsion

Mayonnaise

Surfactant-free emulsion polymerization

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