Thesaurus / emulsion
Roget's 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group.

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If you’d like to play chemist in the kitchen, you can add a sprinkle of sodium citrate, which greatly improves the emulsion, and even allows you to use non-traditional cheeses.
You must make the emulsion after all, which means vigorous stirring to get that fat evenly distributed.
Cornstarch can be added to thicken and stabilize the mixture a bit and also aid in forming the emulsion, whereas garlic, kirsch, and nutmeg are often added to round out the flavor of fondue.
An emulsion is a stable mixture of two substances that normally don’t like to be mixed—like oil and water.
Anyone who has witnessed an unsightly oil slick atop a broken hollandaise or a pot of fondue has seen evidence of a failed emulsion.
A creamy, opaque mixture of the oil and water, called an emulsion, will result.
A PRACTICAL PHYSIOLOGYALBERT F. BLAISDELL
At all events, let your preservative stand while you filter your emulsion.
If the emulsion is cold and semi-solid, use several parts of warm water at first.
According to modern ideas, no true miscibility exists, but a suspension or emulsion is formed (see Ostwald, p. 237).
Dr. Sampson being duly invited asked if he should bring his Emulsion.
HARD CASHCHARLES READE

WORDS RELATED TO EMULSION

Roget's 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group.