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Food Chemistry

Emulsion

A dispersion of one immiscible liquid in another, stabilised by an emulsifier. Oil-in-water as in milk and mayonnaise, or water-in-oil as in butter and margarine.

Real-life application

Milk, mayonnaise, butter and salad dressings are everyday examples — mixtures of oil and water that would otherwise separate.

Related terms

Emulsifier

Food Chemistry

A surface-active molecule with hydrophilic and lipophilic regions that lowers interfacial tension and stabilises an emulsion.

HLB

Food Chemistry

A number from 0 to 20 describing an emulsifier's relative affinity for water and oil.

Homogenisation

Food Engineering

Forcing a liquid at high pressure through a narrow valve to break dispersed droplets into smaller ones, stabilising the emulsion.

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