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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.
Fish emulsion is a fertilizer emulsion that is produced from the fluid remains of fish processed for fish oil and fish meal industrially. Production
Eggs that are at room temperature are more easily and quickly dispersed and blended with the other ingredients to form a stable emulsion—you'll recognize that "stable emulsion" as a smooth ...
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 ...
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
Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; [4] there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel.
Clouding agents or cloudifiers are a type of food additive used to make beverages such as fruit juices to look more cloudy, and thus more natural-looking and visually appealing, typically by creating an emulsion of oil droplets. [1] Natural fruit juices are often opalescent, due to protein, oil or pectin particles from plant cell fragments.