oil-in-water emulsion. Meat emulsion is not a true emulsion since the two phases involved are not liquids and the fat droplets in a commercial emulsion are larger...

An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions...

layers: meat, excess water, and fat. The remaining liquefied meat is then flash-frozen and packaged. Food portal Meat emulsion Mechanically separated meat Offal...

food also distinguishes between meat and dairy products. Meat products are those that comprise or contain kosher meat, such as beef, lamb or venison,...

melted butter sauce itself, or to the method of making it. Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18%...

common dips Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread...

Chungsiriwat, P. (1995). "Chemical and Sensory Characteristics of Emulsion Goat Meat Sausages Containing Pork Fat or Shortening" (PDF). ASEAN Food Journal...

culinary technique used since gazpacho is a soup whereas salmorejo is an emulsion. In addition, while both dishes share the main ingredients of tomato, olive...

temperature rises above 60 °F (16 °C) for pork or 70 °F (21 °C) for beef, the emulsion will not hold and fat will leak from the sausage during the cooking process...

but was largely displaced by hollandaise in the 20th. As in other egg emulsion sauces, like mayonnaise and Béarnaise, the egg does not coagulate as in...