Q&A: How can we avoid incorporating air or increasing the volume of emulsions?

In this month’s Q&A, Michael asked, I’ve got a question about equipment or technique. I’ve been enjoying the Newbie Tuesday and Formulating Friday series, however I notice I’m incorporating air into my thicker creams, I don’t mind the air but sometimes I want to reduce it. What I am doing is firstly using a stick blender to emulsify the…