emulsions -- a marriage (tending toward very temporary) of two very dissimilar things that generally "hate" each other.
classic example --- oil and water.
emulsified in the form of vinegar (water) and oil it becomes mayonnaise.
emulsions are most often created by beating the living daylights out of the two things at the same time.
vinegar in blender on high, drizzle in oil slowly to get mayo -- a whirlwind romance if you will.
but -- emulsions, being made of two things that would rather divorce each other than get along tend to break up and go their own ways.
enter emulsifiers (the marriage counselors, the bribes of money, fame, riches, diamonds, and home on the Riviera) -- things that help smooth the ruffles and help to keep the warring parties together better and longer.
lecithin is a classic emulsifier of fats (the more solid version of oil) and water. it is naturally present in eggs for example and helps in cake baking to make the fats of the egg and butter or other oil blend well with the milk/water used to make the batter.
Wow Doug that is the best answer I have ever seen on CC!!!!! BRAVO!!!!!! :: clap, clap::
Quote by @%username% on %date%
%body%