Types of Emulsions

Emulsions can be temporary, semipermanent, or permanent and differ in their degree of viscosity and stability. Stability is defined by the degree to which the liquids stay in emulsion regardless of gravity, agitation, long storage times, extreme temperatures, surface drying, or added salt. Read more »

Emulsifiers

There are three parts to an emulsion:

• The dispersed or discontinuous phase, usually oil
• The dispersion or continuous phase, most like water-based
• An emulsifier, which is a stabilizing compound that helps keep one phase dispersed in the other

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Emulsions

Fats play an important role in the formation of emulsions. All foods containing some liquid, and if fats or oils are present, then the combination is some type of emulsion. Emulsions are continuous blends described as either oil-in-water, in which oil droplets are dispersed throughout the water, or water-in-oil, in which water droplets are dispersed throughout the oil. Read more »