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Water-in-oil emulsions are less common in food, but still exist: Butter – an emulsion of water in butterfat; Margarine; Other foods can be turned into products similar to emulsions, for example meat emulsion is a suspension of meat in liquid that is similar to true emulsions.
Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus, they can be classified as oil-in-water emulsion.
Homogenization (from "homogeneous;" Greek, homogenes: homos, same + genos, kind) [5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [6] (Mixture of two or more liquids that are generally immiscible).
This emulsion, when done properly, creates the classic condiment for egg salad, salad dressings, and dips. The Food and Drug Administration (FDA) also has its own (very specific) definition of the ...
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. [1] Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard. [1]
Food coloring is sometimes added to butter. [2] Rendering butter, removing the water and milk solids, produces clarified butter, or ghee, which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk
Aioli, allioli, or aïoli (/ aɪ ˈ oʊ l i / or / eɪ ˈ oʊ l i /; Provençal Occitan: alhòli or aiòli; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.
By definition, vinaigrette is an emulsion of an acid within a fat. To create the emulsion, mustard is a great ingredient to use. It's key to keeping the vinaigrette from separating.