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What is Ifst about?

The document explains emulsification, which is the process of mixing oily and watery liquids using an emulsifier and mechanical force. It describes two types of emulsions: water dispersed in fat/oil and fat/oil dispersed in water, along with the role of emulsifiers in stabilizing these mixtures. Common emulsifiers like egg yolk and mustard are mentioned, along with a simple experiment to observe the stability of emulsions.

Author

Aishhwarya Nagalapur

Language

EN