What does the term "emulsification" refer to in food science?

Emulsification refers specifically to the process of mixing two immiscible liquids, such as oil and water. In food science, this process is crucial because many emulsions are used in cooking and food preparation, such as mayonnaise, salad dressings, and sauces. During emulsification, an emulsifier (which can be a substance like lecithin found in egg yolk) is used to stabilize the mixture by reducing the surface tension between the two liquids and allowing them to combine into a uniform blend. This creates a stable emulsion where the droplets of one liquid are dispersed throughout the other, making it possible for the components to coexist without separating.

The other options do not accurately describe emulsification, as they refer to distinct processes within food science. Drying food to preserve it is a method of preservation; fermenting foods involves biochemical processes that convert carbohydrates into acids or alcohol; and extracting oil from seeds pertains to the oil extraction process rather than mixing two liquids. Each of these processes has its unique context and application in the food science field.