The Nature of Emulsions

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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An emulsion can only be made from two liquids that don’t dissolve in each other, and therefore retain their distinct identities even when mixed. The molecules of water and alcohol, for example, mix freely and so can’t form an emulsion. In addition to sauces, cosmetic creams, floor and furniture waxes, some paints, asphalt, and crude oil are all emulsions of water and oil.