Hypothesis: If you mix 10 ml of canola oil, 90 ml of water, 0.25 g of xanthan gum, 0.2 g of whey concentrate and yellow food coloring for 20 seconds , this will create an emulsion. this will last more than 15 minutes.Basic information:An emulsion is the combination of two or more different substances that are not usually mixed together. For example, oil and water. When an emulsion is shaken, the ingredients combine and separate in a short time. The time it takes for the emulsion to separate differs depending on the ingredients, how they were mixed, and the temperature of the emulsion. Emulsions work by creating surface tension. When two molecules do not mix freely, they sort themselves so that they interact as little as possible. There are two phases in any emulsification. The phase continues and disperses. The continuum can be thought of as the “container” and it is into which the other liquid will be “dispersed”. Adding continuous phase will thin an emulsion and adding dispersed phase will thicken it. The way you combine these different liquids is called shear power. This is called shaking, mixing, stirring, etc. Shearing power is necessary to completely combine liquids. The more shear power used will shorten the dispersed phase, causing a more stable emulsion (Burton). An emulsifier is also used to create a stable emulsion. It works by preventing oil molecules from coming together and separating from the water. Without an emulsifier, the oil droplets will come together and separate from the water. Then the oil will form a layer that will float on the surface of the water. When an emulsifier is used it will coat the oil droplets and allow them to stay mixed in the middle of the paper......gum and the best temperature for the water is cold. By painting these elements, you will obtain an emulsion that will not separate beyond 3 ml in 15 minutes. Refer to lab three, test 2. When an emulsifier is added to an emulsion, it will make the emulsion more stable. The use of xanthan gum has proven to be the best emulsifying agent when combined with whey concentrate. The more shearing power an emulsion uses, the more stable it will become, which is why mixing was the best way to combine ingredients to achieve the most durable emulsion. Works Cited: Burton, Jacob, ed. "What is an emulsion? A cook's guide..." Stella Culinary. Stella Culinary, January 23, 2013. Web. January 5, 2014. “Emulsifiers.” Food additives. FAIA, nd Web. January 5 2014.