A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers. Scientists ...

Emulsions are two-phase systems consisting of a dispersed phase (the droplets or particles) and a continuous phase (liquid diluent like water). In the dispersed phase, droplet size is critically ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

A new technique for making emulsions that does not require the ingredients to be intensively mixed has been unveiled by researchers in Bulgaria and the UK. The gentle nature of the emulsion-making ...

Bulk emulsion explosives have come a long way since BME introduced double-salt – ammonium nitrate and calcium nitrate (AN/CN) – cold emulsion products into South Africa over 30 years ago. “Factors ...