oil-in-water

Royal DSM: The Dutch company's Fabuless, an oil-in-water emulsion, is designed to trigger the ileal brake mechanism when included in certain food products.

Hungry? Your Stomach Really Does Have a Mind of Its Own Gautam Naik 2011

MF59 - like similar oil-in-water adjuvants - is capable of an accelerated activation of the immune system.

Dr. Sherri Tenpenny: Novartis Is Celebrating. Should We? 2009

All of the relationships in the film are oil-in-water to the point of which the only discernible thing the film has to say besides the obvious – “shooting innocent children is unforgivable” is that nobody has a good time in a tourist trap.

Row Three » Review: In Bruges - Where Cinema is more than just $100 Million productions 2008

Active ingredients The Podexine Reconditioning Care for Dry Feet is an oil-in-water emulsion rich in moisturising glycerine.

Archive 2006-07-01 Thatsnews 2006

Active ingredients The Podexine Reconditioning Care for Dry Feet is an oil-in-water emulsion rich in moisturising glycerine.

NEW FROM VICHY LABORATOIRES Podexine Thatsnews 2006

You can make an oil-in-water version simply by changing the proportions: reducing the oil content and diluting the vinegar with other watery ingredients to provide more of the continuous phase without excessive acidity.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Creamy but thin oil-in-water vinaigrettes can spread and cling reasonably well, and have the advantage over a classic vinaigrette of being slower to discolor and wilt lettuce leaves.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Untraditional Vinaigrettes Nowadays the term vinaigrette is used very broadly to mean almost any kind of emulsified sauce enlivened with vinegar, whether water-in-oil or oil-in-water, cold or hot, destined for salads or vegetables or meats or fish.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Untraditional Vinaigrettes Nowadays the term vinaigrette is used very broadly to mean almost any kind of emulsified sauce enlivened with vinegar, whether water-in-oil or oil-in-water, cold or hot, destined for salads or vegetables or meats or fish.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In the usual shorthand, an “oil-in-water” emulsion is one in which oil is dispersed in a continuous water phase; “water-in-oil” names the reverse situation.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004