The abundance of these resources gives Canada a robust comparative advantage in the industries that extract and process them,â said Michael Burt, Director, Industrial Economic Trends, and co-author of Adding Value to Trade: Moving Beyond Being Hewers of Wood.
An emulsion is a mixture of two or more liquids that are normally immiscible. Emulsions are part of a more general class of two-phase systems of matter called colloids.
An emulsifier (also known as an emulgent) is a substance that stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active agents, or surfactants.Examples of food emulsifiers are: 1  Egg yolk â in which the main emulsifying agent is lecithin. 2  In fact, lecithos is the Greek word for egg yolk.n an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, milk, mayonnaise, and some cutting fluids for metal working.