Emulsion Emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms "colloid" and "emulsion" are sometimes used interchangeably, "emulsion" should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, and some cutting fluids for metal working. Graphene and its modified forms are also a good example of recent unconventional surfactants helping
Rice milk strain out the pressed grains. It is sometimes also made at home using rice flour and brown rice protein, or by boiling brown rice with a large volume of water, blending and straining the mixture. Recipes are available on the Internet, including the cookbook at Wikibooks. Rice milk Rice milk is a grain milk made from rice. It is mostly made from brown rice and commonly unsweetened. The sweetness in most rice milk varieties is generated by a natural enzymatic process that cleaves the carbohydrates into sugars, especially glucose, similar to the Japanese amazake. Some rice milks may nevertheless be