The ouzo effect (/ ˈuːzoʊ / OO-zoh), also known as the louche effect (/ luːʃ / LOOSH) 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.

Aug 3, 2021 · The ouzo effect where a drink becomes cloudy when diluted with water derives its name from this drink. A characteristic feature, it is one of the many reasons that ouzo is a celebrated national drink in Greece.

Mar 8, 2023 · The ouzo effect turns clear liquor cloudy using just water, as shown here with a similar liquor, and forms a highly stable emulsion in the process. It sounds like a party trick: Add water to the clear, licorice-flavored ouzo liquor, and watch it turn cloudy.

Mar 8, 2023 · Herein, we present the direct observation via liquid-phase transmission electron microscopy (LPTEM) of the nucleation and growth pathways of structures formed by the so-called “ouzo effect”, which is a classic example of surfactant-free, spontaneous emulsification.

Pour some water into your glass of ouzo or pastis, and the beverage will change from transparent to milky: this is the well-known 'Ouzo effect'. But what will happen if you simply place a...

Gin Louching is also known as the Ouzo effect due to Ouzo turning permanently cloudy when water is added. If after 15-20 minutes the diluted gin remains cloudy, and will not clear with further mixing, then that gin has louched. Gin louching occurs when …

Jul 10, 2023 · Louching, also known as the louche or ouzo effect, is when alcohol turns cloudy when water gets added to it. Louching happens because of the high presence of essential oils in the spirit. When you dilute the spirit, the saturation point of the solvent (ethanol) is decreased and the oils are released from suspension and separated from the water.

Homogeneously-sized nanoscale droplets formed in ternary systems of ouzo (ethanol and trans-anethole taste molecule) and water. A solution of ethanol and N , N -Dimethylaniline, another molecule that exhibits the ouzo effect, was also studied.

The ouzo effect (/ ˈuːzoʊ / OO-zoh), also known as the louche effect (/ luːʃ / LOOSH) 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.

Mar 15, 2023 · The mystery of the ‘ouzo effect’ – where water added to the clear alcoholic spirit suddenly turns the entire drink milky white – has been explored in greater depth by chemists using a specialised electron microscope.