Peter Greweling, Culinary Institute of America

Dispersed Phase

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The portion of an emulsion that is in droplets. A dispersed phase may be either the aqueous phase or the fat phase.

© 2007 All rights reserved. Published by Wiley.