A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers. Scientists ...

Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or ...

An emulsion is a blend of materials which do not normally mix, such as oil and water. Various types of emulsions have different textures, behaviour and properties, which make them useful for food, ...

A new technique for making emulsions that does not require the ingredients to be intensively mixed has been unveiled by researchers in Bulgaria and the UK. The gentle nature of the emulsion-making ...

From a technical standpoint, conventional emulsions can be understood as oil-in-water emulsions, whereby the continuous phase is water. Inverse emulsions are the opposite, for example, water-in-oil ...