Emulsification: Permanent and Temporary
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Origin
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Description
Emulsification — the dispersion of one liquid phase in another through the reduction of interfacial surface tension — produces either oil-in-water (aioli, vinaigrette, cream) or water-in-oil (butter, margarine) emulsions. The distinction between permanent (stabilised with an emulsifier) and temporary (unstabilised, breaks within minutes) emulsions determines application and technique.
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The Thread
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Flavour Context
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Pillars V — VII
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