Heat the olive oil in a large skillet. Add the oil to the skillet before placing it on the stove. Heat the oil over medium-high heat for one to two minutes. You can also use butter or another type of vegetable oil in place of the olive oil. Use a wok, if you have one available.
Egg whites help emulsify fats and water-based liquids in certain recipes. Emulsification is a process by which you mix two liquids that normally do not mix well together. Emulsification of fats allows you to mix them with water-based substances, which has important implications for cooking and for digestion. To emulsify fats, you need substances such as bile salts or other compounds that help connect the fat and water.
In the production of asphalt emulsion, water is treated with an emulsifying agent and other chemicals and is pumped to a colloid mill along with asphalt. The colloid mill breaks the asphalt up into tiny droplets. The emulsifying agent migrates to the asphalt-water interface and keeps the droplets from coalescing.The emulsion is then pumped to a storage tank. Asphalt emulsions are very complicated and use a lot of chemistry to get the emulsion properties desired.he emulsifying agent migrates to the asphalt-water interface and keeps the droplets from coalescing. The emulsion is then pumped to a storage tank. Asphalt emulsions are very complicated and use a lot of chemistry to get the emulsion properties desired.