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Emulsions and emulsifiers

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

An emulsion is described as a dispersion of one immiscible substance within another. Often enough, both substances, known in this case as ‘phases’, will be liquids, e.g. oil and water, although other substances could be involved such as gas or air in the case of aerated foams, or solids in suspension, e.g. sugar in chocolate.

Keywords

Propylene Glycol Sucrose Ester Sodium Stearate Sorbitan Monostearate Glycerol Monostearate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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