oil-in-water emulsion. Meat emulsion is not a true emulsion since the two phases involved are not liquids and the fat droplets in a commercial emulsion are larger...

An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions...

layers: meat, excess water, and fat. The remaining liquefied meat is then flash-frozen and packaged. Food portal Meat emulsion Mechanically separated meat Offal...

food also distinguishes between meat and dairy products. Meat products are those that comprise or contain kosher meat, such as beef, lamb or venison,...

Chungsiriwat, P. (1995). "Chemical and Sensory Characteristics of Emulsion Goat Meat Sausages Containing Pork Fat or Shortening" (PDF). ASEAN Food Journal...

common dips Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread...

temperature rises above 60 °F (16 °C) for pork or 70 °F (21 °C) for beef, the emulsion will not hold and fat will leak from the sausage during the cooking process...

culinary technique used since gazpacho is a soup whereas salmorejo is an emulsion. In addition, while both dishes share the main ingredients of tomato, olive...

[ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean...

juice. The starch of the pasta or rice contributes to stabilizing the emulsion. Similar foods are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan...