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An emulsion is a fat suspended in a liquid. You get stable ones such as mayonnaise and unstable ones like salad dressing. It's a fat a liquid and an acid. E.g. olive oil = fat, vinegar + limejuice = acid and water = liquid ( salad dressing ) don't forget your seasoning.
Wiki User
∙ 15y ago
Wiki User
∙ 9y agoBreakdown of large gloubule fats into smaller fats droplets is known as emulification.
Wiki User
∙ 8y agoEmulsification in cooking is referring to the mixing of two liquid ingredients.
Anonymous
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What is emcification?
Did you mean emulsification in biological process the word means , the big droplets of fats gets digested in the small intestine this process is known as emulsification .
Process of breaking up large fat globules?
Emulsification.
The process of breaking down large droplets of fat into small droplets of fat is called?
Homogenisation Right answer is Bile Emulsification that causes breakdown of f at globules.
What is the purpose of emulsification?
Mayonaise
Why is emulsification of fats is necessary?
Emulsification of fats is necessary because a fat globule has large surface area for enzymes to act upon it. Emulsification reduces the surface area and then more enzymes can act upon it and thus can produce more energy.
Term for break down of lipids?
emulsification
What is the term for breaking down by its components?
emulsification
What is define micro emulsification?
solidification of fats
What substance is most associated to emulsification?
trypsin
What does uncovered mean in cooking?
Uncovered in cooking means cooking with no lid or covering.
What happened in emulsification?
the fat globule gets broken down in smaller particles and they get surrounded by lecthin(bile acid)=which is now is called emulsification droplets
In biology emulsification of fats take place in the of what?
stomach
