Q. What are the types of emulsions?

Emulsions can be of three types:

1) Temporary emulsion: These require vigorous shaking just before they are used, as they separate out easily on storage, as used in French dressing and Italian dressings. Such emulsions exhibit a low viscosity.

2) Semi permanent emulsion: Such emulsions have viscosity of thick cream and thus are more stable than the temporary emulsion. Examples of such emulsions are salad dressings containing syrups, honey and condensed soups.

3) Permanent emulsions: These are characterized by a very high viscosity and therefore are very stable. They contain emulsifiers and stabilizers which aids to their stability. Example of this category is mayonnaise. With a basic understanding about the types of emulsions, let us also review the uses of emulsions in food preparation.