Linked from

The 99 pages that link to Emulsion, each with the reason it gives.

• TemperaNarrower topic: Tempera’s binder is an emulsion that keeps oil and water components combined.

• MayonnaiseNarrower topic: Mayonnaise is an oil-in-water emulsion, with tiny oil droplets suspended in its watery phase.

• Milk fatNarrower topic: Milk fat globules form the dispersed phase of milk’s natural emulsion.

• Coconut milkNarrower topic: Coconut milk’s fat droplets are dispersed in water, though they can separate over time.

• CreamNarrower topic: Milk and cream are emulsions of fat droplets in a watery phase.

• HomogenizationNarrower topic: Many homogenization processes reduce the droplet size of an emulsion.

• EmulsifierNarrower topic: An emulsifier helps create or stabilize this dispersed-liquid structure.

• MargarineNarrower topic: Margarine’s water and fat phases are held together as an emulsion.

• Eggs as foodNarrower topic: Yolk compounds help keep oil droplets dispersed in egg-based sauces.

• GlazeNarrower topic: Some glossy butter-based glazes depend on a stable blend of fat and water.

• SaladNarrower topic: Mayonnaise-based dressings and some vinaigrettes rely on emulsions to stay blended.

• VinaigretteNarrower topic: Vinaigrette is usually a temporary emulsion of oil droplets in an acidic liquid.

• HummusNarrower topic: Blending tahini, oil, and water-based ingredients creates a stable, creamy mixture.

• Soy milkNarrower topic: Soy milk’s suspended oil droplets help explain its tendency to separate.

• Whipped creamNarrower topic: Unwhipped cream is an oil-in-water emulsion that whipping converts into a foam.

• GelatoNarrower topic: Gelato’s fat droplets are dispersed through its water-based mixture.

• Hair conditionerNarrower topic: Cream conditioners commonly suspend oily ingredients in a water-based emulsion.

• Coconut creamNarrower topic: Coconut cream’s water and fat remain dispersed rather than forming a uniform solution.

• Frozen custardNarrower topic: The custard mix combines fat droplets with a water-based mixture.

• Hot chocolateNarrower topic: Fat from chocolate or milk must disperse through the water-based liquid for an even drink.

• Caesar saladNarrower topic: Whisking oil with egg and acidic ingredients creates the dressing’s cohesive texture.

• ColeslawNarrower topic: Mayonnaise dressing is an emulsion whose stability helps it cling to cabbage.

• Potato saladNarrower topic: Mayonnaise dressing depends on an emulsion to keep oil and water-based ingredients combined.

• Thousand Island dressingNarrower topic: Mayonnaise gives the dressing its smooth, stable texture through emulsification.

• Ranch dressingNarrower topic: Emulsification explains how oil-rich ingredients can contribute to a smooth dressing.

• Egg saladNarrower topic: Mayonnaise brings an oil-and-water emulsion into the egg mixture.

• Egg substituteNarrower topic: Egg yolk helps stabilize oil-and-water mixtures that substitutes may need to reproduce.

• Milk substituteNarrower topic: Oil-and-water emulsions help create the smooth texture of many substitutes.

• Cream soupNarrower topic: Cream soup relies on a stable mixture of fat and aqueous ingredients.

• Green curryNarrower topic: The curry’s creamy appearance depends partly on how fat and water remain dispersed.

• Milk coffeeNarrower topic: Milk’s fat-and-water structure helps explain its body and interaction with coffee.

• CarbonaraNarrower topic: Egg yolk, cheese, and starchy pasta water combine into a cohesive sauce.

• Non-dairy creamerNarrower topic: Creamer disperses fat droplets through water to create a smooth, pourable mixture.

• Suutei tsaiNarrower topic: Stirring or pouring can disperse milk fat through the water-based tea, shaping its texture.