How does an emulsion form?
An emulsion forms when one of two normally immiscible liquids is dispersed as small droplets in the other.
Molecular process and core principles
Water-loving and oil-loving parts of an emulsifier cover the interface and slow droplet coalescence. Size, temperature and viscosity affect stability.
Evidence, applications and limits
Mayonnaise and butter have different continuous phases. Creaming, coalescence and phase inversion are distinct failures, and a white appearance does not prove lasting stability. Comparisons can be misleading unless temperature, pressure, concentration and sample purity are stated.
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