Ouzo effect
id:
ouzo-effect-169-18392309
title:
Ouzo effect
text:
The ouzo effect, also known as the louche effect and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe. Such emulsions occur with only minimal mixing and are highly stable.
brand slug:
wiki
category slug:
encyclopedia
description:
Phenomenon observed in drink mixing
original url:
https://en.wikipedia.org/wiki/Ouzo_effect
date created:
2008-01-28T20:27:03Z
date modified:
2024-09-01T03:13:31Z
main entity:
{"identifier":"Q1040643","url":"https://www.wikidata.org/entity/Q1040643"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/2/22/Preparing_absinthe.jpg","width":464,"height":588}
fields total:
13
integrity:
16