Titlebook: Essentials of Food Science; Vickie A. Vaclavik,Elizabeth W. Christian Textbook 20144th edition Springer Science+Business Media, LLC, part

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https://doi.org/10.1007/978-1-4614-9138-5Choose My Plate; food science

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Food Science Text Serieshttp://image.papertrans.cn/e/image/315642.jpg

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Food Emulsions and Foams,f one liquid dispersed within another. Food emulsions need to be stable; if they are not, the oil and water will separate out. Stability is usually achieved by adding a suitable emulsifier. In some cases, a stabilizing agent is also required.

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