American Heritage Dictionary
(2)
Century Dictionary
(20)
GNU Webster's 1913
(1)
WordNet
(2)
Elsewhere on the web
"However, this emulsion is lower fat and can be combined with topical seasonings."— FoodQualityNews RSS
"Pectin, an economic thickening and gelling agent that has recently been found to show emulsifying properties in an oil-in-water (O / W) emulsion could be a promising replacer for gelatin."— FoodNavigator RSS
- University of Michigan scientists report highly encouraging evidence that a super-fine oil-and-water emulsion, already shown to kill many other microbes, may be able to quell the ravaging, often drug-resistant infections that cause nearly all cystic fibrosis deaths.— Media Newswire
At this point you have a very stable emulsion, and you can continue to add oil - theoretically, you could add quite a bit more, according to Harold McGee, another mayonnaise-happy chemist, as long as the ratio of oil to water-based ingredients is 3 to 1 by volume - to the sauce without it breaking.
So fish emulsion, a natural fertilizer, will have 5-1-1 on its label, indicating it has five parts nitrogen to one part phosphorous and one part potassium.— Gazette.com :

American Heritage Dictionary (1)
Century Dictionary (1)
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