What is Emulsification?
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Answer:
Emulsion
Emulsification is defined as a process of dispersing one liquid (containing the bioactive compounds) in a second immiscible liquid, by applying electrostatic, or hydrophobic, or hydrogen bonding interactions between the bioactive compounds and an encapsulating material [16].
What is emulsification process?
Emulsification is the process of dispersing two or more immiscible liquids together to form a semistable mixture. In food applications, these two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of a food-grade emulsifier (surfactant).
What is emulsified fat?
Fat emulsification is the process of increasing the surface area of fats in the small intestine by grouping them into small clusters. This is the responsibility of bile, a liquid created by the liver and stored in the gallbladder. Actual digestion of the fats is then accomplished by lipase, an enzyme from the pancreas
the process of making two liquids into a colloidal suspension,in which particles of one liquid are dispersed throughout the other but not dissolved in it:The students conducted an experiment to produce hand cream from oil, water, and other ingredients, applying the theory of emulsification. ...
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