Peter Greweling, Culinary Institute of America

Fat-in-Water Emulsion

Appears in

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

About

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.

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