Mustard is the key to a vinaigrette that doesn’t break, thanks to its natural emulsifiers that bind oil and vinegar into a stable suspension. Slowly drizzle in oil while whisking vigorously to create ...

The right emulsifier solution can make or break a cake’s texture, volume, shelf life and taste. Once the right solution has been chosen, the dosage established and the formulation balanced, the ...

Mayonnaise is an impressively stable emulsion, which is why is can be sold in a shelf-stable form. But it isn't infinitely stable; heating the mayonnaise emulsion will cause it to split.

This “ouzo effect” is an example of an easy way to make highly stable emulsions — or mixtures of liquids that don’t like being together, like vinaigrettes — but nobody has yet fully understood how it ...

Nov 05, 2023 New method for stable emulsions using engineered nanoparticle roughness (Nanowerk Spotlight) Researchers have harnessed the unique properties of rough nano-scale particles to create new ...

It sounds like a party trick: Add water to the clear, licorice-flavored ouzo liquor, and watch it turn cloudy. This 'ouzo effect' is an example of an easy way to make highly stable emulsions -- or ...