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2. Vinaigrette - Wikipedia

   en.wikipedia.org/wiki/Vinaigrette

   Making vinaigrette – pouring oil into vinegar and mustard prior to whipping into emulsion. In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains.

3. The Secret Ingredient to a Homemade Vinaigrette - AOL

   www.aol.com/food-secret-ingredient-homemade...

   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.

4. Emulsion - Wikipedia

   en.wikipedia.org/wiki/Emulsion

   Homogenized milk – an emulsion of milk fat in water, with milk proteins as the emulsifier; Vinaigrette – an emulsion of vegetable oil in vinegar, if this is prepared using only oil and vinegar (i.e., without an emulsifier), an unstable emulsion results; Water-in-oil emulsions are less common in food, but still exist:

5. Emulsion polymerization - Wikipedia

   en.wikipedia.org/wiki/Emulsion_polymerization

   In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.

6. Creaming (chemistry) - Wikipedia

   en.wikipedia.org/wiki/Creaming_(chemistry)

   Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy.The particles float upwards or sink depending on how large they are and density compared to the continuous phase as well as how viscous or how thixotropic the continuous phase might be.

7. Emulsifying wax - Wikipedia

   en.wikipedia.org/wiki/Emulsifying_wax

   Emulsifying wax is created when a wax material (either a vegetable wax of some kind or a petroleum-based wax) is treated with a detergent (typically sodium dodecyl sulfate or polysorbates) to cause it to make oil and water bind together into a smooth emulsion. It is a white waxy solid with a low fatty alcohol odor.

8. Lipid emulsion - Wikipedia

   en.wikipedia.org/wiki/Lipid_emulsion

   Lipid emulsion or fat emulsion refers to an emulsion of fat for human intravenous use, to administer nutrients to critically-ill patients that cannot consume food. It is often referred to by the brand name of the most commonly used version, Intralipid , which is an emulsion containing soybean oil , egg phospholipids and glycerin , and is ...

9. Membrane emulsification - Wikipedia

   en.wikipedia.org/wiki/Membrane_emulsification

   Schematic figure of cross-flow membrane emulsification. Membrane emulsification (ME) is a relatively novel technique for producing all types of single and multiple emulsions for DDS (drug delivery systems), solid micro carriers for encapsulation of drug or nutrient, solder particles for surface-mount technology, mono dispersed polymer microspheres (for analytical column packing, enzyme ...