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Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion. [1] Emulsions, being liquids, do not exhibit a static internal structure.
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
Vegetable oils and animal fats are the traditional materials that are saponified. These greasy materials, triesters called triglycerides , are usually mixtures derived from diverse fatty acids. In the traditional saponification, the triglyceride is treated with lye , which cleaves the ester bonds, releasing fatty acid salts (soaps) and glycerol .
Adipocere is a crumbly, waxy, water-insoluble material consisting mostly of saturated fatty acids. Depending on whether it was formed from white or brown body fat, adipocere is either grayish white or tan in color. [3] In corpses, the firm cast of adipocere allows some estimation of body shape and facial features, and injuries are often well ...
Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus, they can be classified as oil-in-water emulsion.
Due to this amphipathic property, sucrose esters act as emulsifiers; i.e., they have the ability to bind both water and oil simultaneously. Depending on the HLB value, some can be used as water-in-oil emulsifiers, and some as oil-in-water emulsifiers. Sucrose esters are used in cosmetics, food preservatives, food additives, and other products.
Lecithin (/ ˈ l ɛ s ɪ θ ɪ n / LESS-ith-in; from the Ancient Greek λέκιθος lékithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are ...
The emulsion test is a simple method used educational settings to determine the presence of lipids using wet chemistry.The procedure is for the sample to be suspended in ethanol, allowing lipids present to dissolve (lipids are soluble in alcohols).