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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. High Quality Content by WIKIPEDIA articles! The ouzo effect (also louche effect and spontaneous emulsification) is a phenomenon observed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, raki, arak and absinthe, forming a milky (louche) oil-in-water microemulsion. Because such microemulsions occur with only minimal mixing and are highly stable, the ouzo effect may have commercial applications.The ouzo effect occurs when a strongly hydrophobic essential oil of trans-anethole is dissolved in a water-miscible solvent, such as ethanol, and the concentration of ethanol is lowered by addition of small amounts of water.

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