If you've read Food for Design, you might have stumbled upon this report. Research has shown that due to water's properties, it is possible to form stable emulsions of water and an oily medium just from electrostatics.
In the conclusions, the researchers state that "Their practical power for manipulating certain systems is not only of interest for (self-) assembly, but also for processes like emulsion production and encapsulation". So I'm guessing it won't be long before someone finds a way to put this into use in kitchens.
"Electrostatic" olive oil caramel, anyone?
Full Article here