They help the two liquids get along better. Creating recipes through this method is called a permanent emulsion because the ingredients come together and do not separate. The most common emulsions are ...

Emulsions are formed when tiny droplets of ... food spoiling), soap-like chemicals called emulsifiers are added. Many common foods like bread, ice-cream, sauces and biscuits contain emulsifiers.

Figure 1: Amplification of complex gene libraries by conventional PCR and emulsion PCR. Figure 2: Ethidium bromide–stained agarose gels reveal the absence of size competition and chimeric produc ...