Lab Technique · Entry 10 of 42
Emulsification
Forcing two immiscible liquids into a stable colloid.
How it works in the lab
Formulation scientists make emulsions for drug delivery by high-shear mixing oil, water, and an emulsifier, because many active ingredients dissolve in oil but must travel through the watery bloodstream. The emulsifier molecules sit at every droplet surface with one end in oil and one in water, lowering the interfacial tension that would otherwise pull the droplets back together. Researchers test droplet size and how fast the emulsion separates, since stability over weeks determines whether the medicine actually works.
Research Findings
Core to pharmaceutical formulation (drug-delivery emulsions) and food-science colloid research.
Skills you gain in the lab and kitchen
- Adding oil slowly while whisking constantly
- Using egg yolk as a functional emulsifier
- Diagnosing and rescuing a broken emulsion
- Controlling droplet size with mixing energy
- Explaining stability with surface chemistry
How it shows up in baking
Mayonnaise is a classic emulsion: egg yolk lecithin holds oil droplets dispersed in a little vinegar or lemon juice, and adding the oil too fast breaks it. Cake batter is another emulsion, with butter or oil suspended in a water-based batter, and proper creaming keeps it from curdling. Both kitchen and lab depend on an emulsifier bridging two liquids that refuse to mix.
Recipes that demonstrate this technique
Each card shows exactly where the technique appears inside that recipe's method.