Unemulsified

Unemulsified refers to a state where two or more immiscible liquids, such as oil and water, have not been mixed or stabilized to form a uniform dispersion. Emulsification is the process of creating an emulsion, which is a stable mixture of two or more liquids that would normally separate. This is typically achieved by adding an emulsifying agent, also known as an emulsifier, which has molecules with both hydrophilic (water-attracting) and hydrophobic (oil-attracting) properties. These emulsifiers reduce the interfacial tension between the liquids, allowing them to form small droplets dispersed throughout the other liquid. When a mixture is unemulsified, these droplets remain large, and the liquids will separate into distinct layers over time due to differences in density and their inherent immiscibility. In everyday examples, salad dressing left sitting for a while will show unemulsified oil and vinegar separating. Similarly, if an attempt to make mayonnaise fails, the result is an unemulsified mixture of oil and egg yolk. The opposite of unemulsified is emulsified, where the liquids are stably dispersed.