Emulsions are mixtures of fat and liquids, like caesar or greek dressings. They usually require high-speed blenders to do it. Frying bacon wouldn’t be considered mixing.
That said there are chemicals that can aid emulsivication but I’m unsure if any are additives to bacon (like nitrates and flavorings are).
Isn’t that just a measure of the melting point of different fats? And emulsions really muddle that line.
Emulsions are mixtures of fat and liquids, like caesar or greek dressings. They usually require high-speed blenders to do it. Frying bacon wouldn’t be considered mixing.
That said there are chemicals that can aid emulsivication but I’m unsure if any are additives to bacon (like nitrates and flavorings are).