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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