Emulsion test for lipids. Image 2 of 3. The food to be tested is broken up into small pieces, mixed with pure ethanol, and shaken. Any lipids present will dissolve in the alcohol (ethanol). This top layer is poured off and mixed with water, producing a white emulsion if lipid droplets are present. If the mixture remains clear, this means no lipids are present. For a sequence of images of this test, see: C016/3899, C016/3900, and A700/0207.