can they be used in diy...just curious, as i found some flavors i want to try...but haven't seen anything about vaping them...so thought i'd ask...
An emulsion ( /ɨˈmʌlʃən/)[1]is a mixture of two or more immiscible (un-blendable) liquids. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, the photo-sensitive side of photographic film, milk, and cutting fluid for metal working.
It is still common belief that emulsions do not display any structure; i.e., the droplets (or in case of dispersions, particles) dispersed in the liquid matrix (the dispersion medium) are assumed to be statistically distributed. Therefore, for emulsions (like for dispersions) usually percolation theory is assumed to appropriately describe their properties. However, percolation theory can be applied only if the system it should describe is in or close to thermodynamic equilibrium. There are very few studies about the structure of emulsions (dispersions), although they are plentiful in type and in use all over the world in innumerable applications.
In the following, only such emulsions will be discussed with a dispersed phase diameter of less than 1 µm. To understand the formation and properties of such emulsions (including dispersions), it must be considered that the dispersed phase exhibits a "surface", which is covered ("wet") by a different "surface", which, hence, are forming an interface. Both surfaces have to be created, which requires a huge amount of energy, and the interfacial tension (difference of surface tension) is not compensating the energy input, if at all.
A review article in [1] introduces into various attempts to describe dispersions and emulsions. Dispersion is a process by which, in the case of solids becoming dispersed in a liquid, agglomerated particles are separated from each other and a new interface, between an inner surface of the liquid dispersion medium and the surface of the particles to be dispersed, is generated. Dispersion is a much more complicated, and less well understood, process than most people believe.
debb.... step away from the emulsions lol
No offense intended Hoosier. Not much a cook myself so not likely I'll be in the kitchen. But obviously you have found that some emulsions just gum things.
OK, Hoosier, but... what's the point? Trying to find something extra just by wild guess (while risking your health)?