emulsification

A well-made fondue is what food scientists would call an emulsified cheese sauce.

To make a more stable emulsification, whisk raw egg yolk into the vinegar and proceed as above.

If soap be used along with the alkali, the whole of the wax is removed by emulsification.

This is probably not true, easy emulsification of the raw oil being often confounded with easy splitting.

This extreme fineness is secured by long emulsification, or by the use of ammonia and a boiling heat.

A soft gelatine is suitable for the process of emulsification; afterwards a hard quality is used to give body and resistance.

Natural cheese melted and modified by emulsification with a harmless agent and thus changed into a plastic mass.