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Emulsification is the process of dispersing one liquid into another immiscible liquid (ie mixing 2 things that do not mix naturally). Oil (which attracts dirt) doesn't naturaâ¦lly mix with water. However soap can suspend oil/dirt in such a way that it gets suspended in water and can be removed when we wash it with water.
Lipids or fats and oils have many functional properties that make them a useful ingredient in food and a useful component when frying food. Definition/ Explanation of property: Emulsification is the dispersal of fat or oil throughout a liquid.