Loading…
Loading…
GCSE Food Preparation and Nutrition · key term
A mixture in which tiny droplets of one liquid are dispersed through another liquid that it would not normally mix with.
Used by AQA
Specification 3.3.2.3 · Paper 1
Revise: Emulsion SaucesWhisking or shaking breaks the oil into tiny droplets and spreads them through the watery liquid. This mixture is an emulsion, and making it is called emulsification.
A mixture of two normally immiscible liquids, with droplets of one dispersed through the other.
Distinguish temporary mixing from stabilising: shaking a vinaigrette forms an emulsion, but it can separate again on standing.
Name the droplets and the surrounding liquid when identifying an emulsion. Its thickness alone does not tell you which type it is.
Create a free account to read GCSE Food Preparation and Nutrition revision notes for your exam board and track your progress.