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Emulsification is the term we use. It is the combining of two immiscible substances. One of the substances is finely dispursed in the other substance, and we refer to that as the dispersed phase and the continuous phase, respectively. This concept is important in chemistry, and understanding is vital in the manufacturing of food products. Chefs and even cooks should have a handle on it, too. Wikipedia has the scoop, and a link is provided.

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