Emulsion
Emulsion
Mixture of two or more immiscible liquids.
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Readers' pathsAug 2026 – Oct 2026
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Lecithin
Generic term for amphiphilic substances of plant and animal origin.
14%
Colloid
Mixture of an insoluble substance microscopically dispersed throughout another substance.
9.3%
Miscibility
Ability of two substances to form a homogeneous solution when mixed.
6.5%
Surfactant
Substance that lowers surface tension.
6.2%
Phase separation
Creation of two phases of matter from a single homogenous mixture.
5.9%
Vinaigrette
Sauce made from oil and vinegar.
5.7%
Homogenization (chemistry)
Chemical process.
3.4%
Milk
Nutrient-rich liquid produced by mammals.
3%
Mixture
Substance formed when two or more constituents are physically combined.
2.6%
Apple sauce
Purée made from apples.
2.5%
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Mayonnaise
Thick cold sauce.
8.9%
Surfactant
Substance that lowers surface tension.
6.7%
Peanut butter
Paste made from ground peanuts.
4.7%
Aioli
West Mediterranean sauce of garlic and oil.
4.2%
Soap
Substance used for cleaning.
3.9%
Latex
Stable dispersion of polymer microparticles in an aqueous medium.
3.3%
Oil
Viscous water-insoluble liquid.
2.9%
Ranch dressing
Style of salad dressing.
2.9%
Baileys Irish Cream
Liqueur.
2.8%
Lecithin
Generic term for amphiphilic substances of plant and animal origin.
2.6%