What is emulsification?
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The breaking down of complex fat acids into simpler form is called emulsification.
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An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.The purpose of emulsification is to stabilize emulsion state by preventing break down which occurs due to creaming aggregation and coalescence. To solve these issues, decreasing size of dispersed particles, reducing the density different of dispersion and protecting the surface of oil droplets are effective.
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