What is emulsification?

Emulsification is specifically defined as the process of combining two immiscible liquids, such as oil and water, into a stable mixture with the help of an emulsifier. An emulsifier is a substance that reduces the surface tension between the two liquids and allows them to blend together more effectively. This is commonly seen in culinary practices, such as making mayonnaise, vinaigrettes, or sauces, where oil and water must be combined without separating.

The definition highlights the importance of an emulsifier in enabling the mixing of the two liquids, which would otherwise remain separate due to their differing polarities. This characteristic of emulsification is crucial in food science and nutritional formulations, as it influences texture, flavor, and stability in various food products.