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.
A: Some examples of emulsifiers in food include mayonnaise, vinaigrette and homogenized milk. Other solid examples of emulsification include butter, cream in espresso and Hollandaise sauce. An emulsion refers to the mixture of two liquids that usually do not mix well. When referring to food, oil mixed into water is a common emulsion. Vinaigrette is the result of oil directly added into vinegar. Mayonnaise and Hollandaise sauce are oil-in-water emulsions that are given stability with egg yolks.