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An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both ...
Oct 3, 2020 · Emulsion Definition. An emulsion is defined as a mixture of two or more normally immiscible (unmixable) liquids. Emulsions are colloids, which are homogeneous mixtures consisting of particles larger than molecules that scatter light, but are small enough that they don’t separate. Emulsions consist of two parts: the dispersed phase and the ...
emulsifier. photographic emulsion. emulsion, in physical chemistry, mixture of two or more liquids in which one is present as droplets, of microscopic or ultramicroscopic size, distributed throughout the other. Emulsions are formed from the component liquids either spontaneously or, more often, by mechanical means, such as agitation, provided ...
- The Editors of Encyclopaedia Britannica
Jan 31, 2020 · An emulsion is a type of colloid formed by combining two liquids that normally don't mix. In an emulsion, one liquid contains a dispersion of the other liquid. Common examples of emulsions include egg yolk, butter, and mayonnaise. The process of mixing liquids to form an emulsion is called emulsification. Even though the liquids that form them ...
- Anne Marie Helmenstine, Ph.D.
emulsion: [noun] a system (such as fat in milk) consisting of a liquid dispersed with or without an emulsifier in an immiscible liquid usually in droplets of larger than colloidal size. the state of such a system.
This emulsion type is commonly used in skincare products like creams and lotions. It provides a protective barrier on the skin and prevents moisture loss. Butter and margarine exemplify w/o emulsions. 2. Oil-in-Water (o/w) Emulsion. Conversely, an oil-in-water emulsion consists of oil droplets dispersed in a water phase.
Sep 8, 2022 · Updated on 09/8/22. Dave King / Getty Images. In the culinary arts, an emulsion is a mixture of two liquids that would ordinarily not mix together, like oil and vinegar. There are three kinds of emulsions: temporary, semi-permanent, and permanent. An example of a temporary emulsion is a simple vinaigrette while mayonnaise is a permanent emulsion.
