Avocado pruning residue can transform into biological additive to stabilize emulsions

Mayonnaise, milk, butter, and various sauces are among the products most associated with the term emulsion. While this technique is widely used in the food industry, it also has a vital role beyond the kitchen. Emulsifying involves homogeneously mixing two liquids that do not blend well naturally, such as oil and water. Although this process may appear simple at first glance, it is essential for the manufacture of numerous products such as paints, cosmetics, and certain pharmaceuticals.