Description
Emulsification disperses one liquid phase into another, forming stabilized droplets.
Technical
Oil‑in‑water systems require emulsifiers with HLB 8–10 and moderate temperatures (20–25 °C), while water‑in‑oil systems rely on high‑shear homogenization and low temperatures (<5 °C). Stability is governed by interfacial tension, droplet size, viscosity, and co‑stabilizers such as polysaccharides.
Science
Primary Reaction
Dispersal of immiscible liquids into droplets stabilized by emulsifiers
Sensory Profile
Aroma ()
savorybutterycreamyrichsmooth
Origin & History
Civilization
French, European
Era
18th century, ancient
Region