[eh-MUHL-suh-fi-er] Generally, any ingredient used to bind together normally http://www.answers.com/topic/noncombinative-2 substances, such as oil and water.
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Chocolate is a type of emulsion known as a water-in-oil emulsion, where cocoa butter is dispersed in milk.
Kerosene in water forms a heterogeneous mixture known as an emulsion, which is a type of colloid. In an emulsion, tiny droplets of one liquid are dispersed in another liquid, but they do not fully dissolve or mix together.
colliod
Milk is a mixture. It is composed of various substances such as water, proteins, sugar, fats, and minerals.
Yes, an emulsion is a mixture of two or more liquids that are normally immiscible (not forming a homogeneous mixture), where one liquid is dispersed in the other in the form of small droplets. Unlike a suspension, the dispersed phase in an emulsion is typically stabilized by an emulsifier to prevent coalescence.
emulsion
It's something got to do with non homogenised milk and emulsion.
An emulsion.
An emulsion is a mixture of two immiscible liquids. Cornstarch is a solid and this mixture is a suspension.
Milk is an emulsion of fats in water.An emulsion is type of suspension: liquid in liquid.
Aioli is a type of emulsion, specifically a stable mixture of oil and water created by blending garlic, egg yolks, and oil together. It is a traditional Mediterranean sauce that is thick and creamy in texture.
Milk is an emulsion and a mixture.
in culinary emulsion arts an emulsion is a mixture of liquids that would ordinarily not mix together like oil and vinegar
emulsion. emulsion
This mixture is an emulsion.
No, a suspension is a heterogenous mixture, as is an emulsion.
Chocolate is a type of emulsion known as a water-in-oil emulsion, where cocoa butter is dispersed in milk.