👉 The term "emulsifiability" refers to a property of an oil or waxy substance, which allows it to be easily blended with another liquid without separating. This property is crucial for many applications in the food industry, such as making soups and sauces, or dissolving oils into a liquid base like butter or cream. Emulsification ensures that the oil stays well mixed with other ingredients in a dish, preventing them from sticking together and creating an unpleasant texture.
