When vinegar or citrus juice is whisked into oil to form a thickened liquid, what is the resulting combination

Answer 1

It is called an emulsion.

Answer 2

Emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomer, and surfactant. The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water. Water-soluble polymers, such as certain polyvinyl alcohols or hydroxyethyl celluloses, can also be used to act as emulsifiers/stabilizers. The name "emulsion polymerization" is a misnomer that arises from a historical misconception. Rather than occurring in emulsion droplets, polymerization takes place in the latex particles that form spontaneously in the first few minutes of the process. These latex particles are typically 100 nm in size, and comprise many individual polymer chains. The particles are stopped from coagulating with each other because each particle is surrounded by the surfactant ('soap'); the charge on the surfactant repels other particles electrostatically. When water-soluble polymers are used as stabilizers instead of soap, the repulsion between particles arises because these water-soluble polymers form a 'hairy layer' around a particle that repels other particles, because pushing particles together would involve compressing these chains.

Emulsion polymerization is used to manufacture several commercially important polymers. Many of these polymers are used as solid materials and must be isolated from the aqueous dispersion after polymerization. In other cases the dispersion itself is the end product. A dispersion resulting from emulsion polymerization is often called a latex (especially if derived from a synthetic rubber) or an emulsion (even though "emulsion" strictly speaking refers to a dispersion of a liquid in water). These emulsions find applications in adhesives, paints, paper coating and textile coatings. They are finding increasing acceptance and are preferred over solvent-based products in these applications as a result of their eco-friendly characteristics due to the absence of VOCs (Volatile Organic Compounds) in them.

OR YOU GET SALAD DRESSING!!!

Answer 3

The resulting combination is a simple emulsion called vinaigrette.
you always have to add oil in 3 to 1 proportion. This is every one part of vinegar, 3 equal parts of oil (vegetable, olive, any).
If you are making a vinagrette as salad dressing or any other food dressing, you need to first put the vinegar, then salt and dissolve salt in there. Salt will not disolve afterwards if you add oil.
When adding oil you should add it slowly and whisking it constantly. You can then add any other spices or herbs of your choice to compliment this like pepper, mustard, fresh herbs, anything


you can find some recipes here http://www.cooks.com/rec/search/0,1-0,vinagrettes,FF.html
or here http://www.cooksrecipes.com/salads/salad-dressings.html
also here http://www.makeuptalk.com/forums/f111/basic-vinagrettes-13028.html

Answer 4

Salad Dressing

Answer 5

This process is called emulsification. Normally done with salad dressings when oils and other liquids (like vinegar) are combined.

Answer 6

Not mayo, the key word is liquid. Yummy salad dressing. (Sounds like homework question)

Answer 7

You get an emulsion that's commonly referred to as a mayonnaise.

Answer 8

Its called an emulsification. Its similar to how mayonaise is made.

Answer 9

buff,

Those are rudimentary ingredients to create salad dressing.

If you were to create an emulsion, you'll need an emulsifier...eggs, perhaps.

Answer 10

It's called salad dressing :)