Define "emulsification" in food technology.

Emulsification in food technology refers to the process of combining two immiscible liquids, such as oil and water, to create a stable mixture. This process is crucial in various culinary applications, including the preparation of dressings, sauces, and mayonnaise. During emulsification, an emulsifier—such as lecithin found in egg yolk or mustard—acts to reduce the surface tension between the two liquids, allowing them to blend more easily and remain mixed without separating.

Creating a stable emulsion often requires vigorous mixing and sometimes the addition of stabilizing agents to maintain the desired consistency and texture. Understanding emulsification is essential for food technologists, as it influences the sensory properties and overall quality of food products. The other options do not accurately represent the concept of emulsification; they pertain to different food processing methods unrelated to the interaction of immiscible liquids.