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. 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.. EMULSION中文(简体)翻译：剑桥词典 - Cambridge Dictionary. emulsion翻译：乳浊液;乳状液, 乳胶漆。了解更多。. Emulsions: making oil and water mix - AOCS. How emulsions and emulsifiers work. Simple emulsions are either oil suspended in an aqueous phase (o/w), or water suspended in oil (w/o). Milk is an example of an o/w emulsion, in which the fat phase or cream forms tiny droplets within the skim milk, or water phase. In contrast, margarine is a w/o emulsion containing droplets of water or skim .. Emulsion Definition, Usage, Examples - Dictionary.com. Emulsion definition:

See examples of EMULSION used in a sentence.. What is an Emulsion? The Secret to Sauces and Dressings. An emulsion is a uniform mixture of two unmixable liquids like oil and water, using agitation from whisking or blending to create a uniform suspension. Depending on how the emulsion is formed, the agitation makes either small oil droplets or water/vinegar droplets. The droplets are called the “dispersed phase” while the liquid surrounding .. What is an Emulsion? - YouTube. An emulsion is a mixture of two or more immiscible liquids – one being oil based and the other water based, or “aqueous.” They are described as “immiscible”.. FS 001| What Is An Emulsion? A Cooks Guide. | Stella Culinary. An emulsion is defined by combining two liquids that will maintain their distinct characteristics after being mixed. When talking about emulsions as applicable in a kitchen, the term emulsion refers to combining fat and water. Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat.. Emulsion | Encyclopedia.com