They help the two liquids get along better. Creating recipes through this method is called a permanent emulsion because the ingredients come together and do not separate. The most common emulsions are ...

Emulsions are formed when tiny droplets of ... food spoiling), soap-like chemicals called emulsifiers are added. Many common foods like bread, ice-cream, sauces and biscuits contain emulsifiers.

Modern vaccines use emulsions to increase the immune system's response. Other common emulsions are inks, ice cream, margarine, and hair products, to name just a few. So, next time you're making a ...

Nano emulsions are widespread as intermediate or end-products in food, cosmetics, pharmaceutical and chemical industries.

Figure 1: Amplification of complex gene libraries by conventional PCR and emulsion PCR. Figure 2: Ethidium bromide–stained agarose gels reveal the absence of size competition and chimeric produc ...