Titlebook: Essentials of Food Science; Vickie A. Vaclavik,Elizabeth W. Christian,Tad Camp Textbook 2021Latest edition The Editor(s) (if applicable) a

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Food Emulsions and Foamsispersed within the 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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