Emulsion
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An emulsion is a mixture of two or more liquids that are normally immiscible owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called c
An example of the ingredients used to make mayonnaise; olive oil, table salt, an egg (for yolk) and a lemon (for lemon juice). The oil and water in the egg yolk do not mix, while the lecithin in the yolk serves as an emulsifier, allowing the two to be blended together.
Lecithin
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Lecithin is a generic term to designate a group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances, and are
Emulsion
…mixed together, by contrast emulsification is the process of dispersing two or more immiscible liquids together through the use of an emulsifier (e.g., lecithin in a mixture of oil and water). Nanoemulsification is the process of emulsification in the nanoscale. A nanoemulsion is a particular kind of emulsion…
The different forms of lecithin – powder, two different concentration liquids, granular and powder lecithin
Soy lecithin for sale at a grocery store in Uruguay