An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

Homogenization is the name given to any of the processes used to make a mixture of two mutually non-soluble liquids the same throughout. To achieve this, one of the liquids is altered to a state ...

The particle size of the fat droplets present in dairy and other food emulsions is important in defining properties such as flavor release, mouth feel and the emulsion stability. Large emulsion ...

Studying fat droplet particle size of food emulsions - such as dairy - plays a vital role in determining emulsion stability, flavor release, and mouth feel. Larger emulsion droplets cause a decrease ...