This is in contrast to the usual creaming technique, which first mixes fat and sugar. There are four types of instability in emulsions&colon; flocculation, creaming/sedimentation, coalescence, and Ostwald ripening. "Creaming" can also refer to the separation of cream from milk. Creaming of an emulsion also increases the tendency of an emulsion to inversion. Monoglycerides are used to enhance the physical stability towards creaming in milk beverages. She pioneered the "reverse creaming" technique of cake-making. Sedimentation is the opposite phenomenon of creaming and normally observed in water-in-oil emulsions. This can lead to the destabilization of emulsions (for example, by creaming and sedimentation). Similar to creaming, sedimentation follows Stoke's law. The band's first release was "Sicking and Creaming", a 2009 EP. For as long as the particles remain separated, the process is called creaming. This phenomenon is known as tea creaming. The term "creaming and parking" has been used to describe this process. Creaming is used to refer to several different culinary processes.