On Food and Cooking

An emulsion can only be made from two
liquids that don’t dissolve in each other, and
therefore retain their distinct identities even
when mixed. The molecules of water and
alcohol, for example, mix freely and so can’t
form an emulsion. In addition to sauces,
cosmetic creams, floor and furniture waxes,
some paints, asphalt, and crude oil are all
emulsions of water and oil.

The Relative    Proportions of  Fat and

Water   in  Common  Food    Emulsions

Food Parts  Fat to  100 Parts   Water

Fat-in-Water    Emulsions

Whole   milk 5

Half-and-half 15

Light   cream 25

Heavy   cream 70

Heavy   cream   reduced by  a   third 160