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ABSTRACT
Emulsions are composed of two immiscible liquids where one is in dispersed phase and the other in the dispersion medium. Typical food emulsions are oilin-water and water-in-oil. Most emulsions are not stable for long periods of time and will quickly separate into the two separate components. That’s where a stabilizer comes in, stabilizers help to unite the immiscible liquids to be in one phase.
