Abd Karim Alias, 2013
Prof. Abd Karim Alias
Universiti Sains Malaysia
An emulsion consists of two immiscible liquids (oil & water), with one of the liquids dispersed as small spherical droplets in the other.
In foods, the diameter of these droplets usually falls somewhere in the range 0.1 – 100 μm.
Two types of simple emulsion:
Water-in-oil (w/o): margarine, butter, spreads
Oil-in-water (o/w): mayonnaise, salad dressings, milk, beverages, cream, soups, sauces
The dispersed and/or continuous phase of many food emulsions may be partly crystalline, rather than being completely liquid.