On food and cooking the science and lore of the kitchen ( PDFDrive ) 1184

Anemulsioncanonlybemadefromtwo
liquidsthatdon’tdissolveineachother,and
thereforeretaintheirdistinctidentitieseven
whenmixed.Themoleculesofwaterand
alcohol,forexample,mixfreelyandsocan’t
formanemulsion.Inadditiontosauces,
cosmeticcreams,floorandfurniturewaxes,
somepaints,asphalt,andcrudeoilareall
emulsionsofwaterandoil.
TheRelativeProportionsofFatand
WaterinCommonFoodEmulsions
Food PartsFatto100PartsWater
Fat-in-WaterEmulsions
Wholemilk 5
Half-and-half 15
Lightcream 25
Heavycream 70
Heavycreamreducedbyathird 160


Eggyolk 65
Mayonnaise 400
Water-in-FatEmulsions
Butter 550
Vinaigrette 300
Two Liquids: Continuous and Divided The
two liquids in an emulsion can be thought of
asthecontainerandthecontained:oneliquid
isbrokenupintoseparatedroplets,andthese
droplets are contained in and surrounded by
theintactmassoftheotherliquid.Intheusual

shorthand, an “oil-in-water” emulsion is one
inwhichoilisdispersedinacontinuouswater
phase; “water-in-oil” names the reverse
situation.Thedispersedliquidtakestheform
oftinydroplets,betweenaten-thousandthand
a tenth of a millimeter across. The droplets
are large enough to deflect light rays from
their normal path through the surrounding