Peter Greweling, Culinary Institute of America

Fat-in-Water Emulsion

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

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An emulsion in which the fat phase is dispersed in the continuous aqueous phase. See Aqueous phase and Continuous phase.

© 2007 All rights reserved. Published by Wiley.